Answer Line FAQs
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What is the best method for freezing pumpkin and winter squash?

Cut or break pumpkin or winter squash into fairly uniform pieces. Remove seeds. Bake at 350°F, or steam until tender. Cool, scoop pulp from rind, and mash or put through ricer. Spoon into moisture-proof containers. Leave 1/2 inch headspace for expansion in containers.

Related Information:
Freezing Fruits and Vegetables [http://www.extension.iastate.edu/Publications/PM1045.pdf]
Iowa State University Extension publication with detailed description about preparing and packaging foods for freezing
 
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