It was a good year here for growing pumpkins and squashes, but we are short of suitable storage as the weather is turning colder and I need to do something with the ones we have left. I have already made soup and frozen some, and frozen the roasted flesh of some pumkins ready for pie or soup. Have also made squash and cranberry chutney. With their hardened skins they are now quite difficult to peel, any suggestions of other ways to preserve or freeze them or receipes would be appreciated. I am wondering if they will freeze in segments with seeds removed and the roast when unfrozen, as this would be the easiest way to cope with the number still to use?
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