Here’s the big question: how to cook it before freezing? I say roast it. Why? Because roasting caramelizes the natural sugars and gives you deeper, richer flavor. Heaven. Preheat your oven to 400°F (200°C). Cut your pumpkin in half, scoop out the seeds and stringy guts (save the seeds to roast later—they’re a bonus snack!).
Place the halves cut-side-down on a baking sheet. Roast for 45-60 minutes, until a fork slides in like butter. Let it cool until you can handle it. Then simply scoop the soft flesh away from the skin. That’s it. You’ve just made the world’s easiest puree.
Prefer steaming? Go for it—it’s faster. Cut the pumpkin into chunks, steam for 15-20 minutes, and mash. Just know you’ll miss that roasty flavor. Your call.
Freezing Pumpkin: Cooked, Raw, or Blanched
