How to freeze pumpkin for the winter in the freezer in pieces, kibiki

Is it possible to freeze pumpkin in the freezer? The most compact storage method is with dried and dried pumpkin. Pumpkin pieces dried in an oven at a temperature of 50-60°C or in an electric dryer are placed in layers in an airtight container, covered with parchment paper, and can be stored this way for almost a year.

Read about the possibility of storing pumpkin at home on our website. But the most popular way to prepare pumpkin for future use today is freezing .

Does pumpkin lose its beneficial properties when frozen?

If you follow the freezing technology, the beneficial properties of the vegetable will be preserved to the maximum extent possible. The loss of properties will be minimal: almost all vitamins, minerals, fiber and natural sugars will remain. Most dishes can be prepared with equal success from either fresh or frozen pumpkin.

Moreover, in the second case, the cooking process promises to become faster and generally easier, since the cutting of the pumpkin was done at the stage of preparation for freezing. The beneficial properties of the vegetable will help strengthen the immune system, lose excess weight, improve digestion, and normalize intestinal function.

The only downside to freezing is that the vegetable takes up space in the refrigerator. But nowadays almost all of them have large freezers. And some housewives even purchase a separate freezer for food preparations.

Basic rules for freezing pumpkin:

• choose ripe fruits without visible damage or defects;
• For storage, containers that can be tightly closed are used; vacuum bags are ideal;
• sometimes it is more useful to start cooking immediately from a frozen vegetable, without defrosting it.

Do not freeze thawed vegetables again. As a result of such an operation, the pumpkin will lose its taste, aroma and beneficial properties, and the re-thawed pieces will turn into a shapeless slurry.

Preparation

Only fresh pumpkin is suitable for freezing, preferably straight from the garden. Stale and spoiled vegetables should not be frozen.

The pumpkin needs to be washed, cut and peeled. The seeds are also removed from it along with the slippery inside. As a result, only pulp should remain.

Pumpkin can be frozen raw or blanched. In the latter case, after defrosting it will be almost cooked, but there will be less vitamins left in it. The vegetable can also be boiled or baked in the oven.

Cooking helps to partially rid purchased fruits of nitrates.

How to prepare a vegetable for freezing?

You need to freeze pumpkin for the winter correctly; for this it is important to choose a fruit that is not yet overripe. Do not use pieces that have been in the refrigerator. It is better to give preference to whole fresh vegetables. You also need to make sure that the “tail” of the fruit is dry and free of rot.

The basis of preparation for freezing is cleaning and washing the vegetable:

1. Wash the pumpkin thoroughly in running water. They even use special liquid soap for fruits and vegetables. But you can do without it.
2. The vegetable is cut into pieces and the seeds and fibers are removed. It is convenient to use a tablespoon for this. Only the hard pulp is frozen.

3. Remove the crust.

Subsequent steps taken for freezing depend on what dish the particular pumpkin preparation will be used for.

Container and packaging

Containers play an important role during storage. Most often, they use what is at hand: plastic containers or bags. You can use any type of container that suits the size and method of freezing. You can freeze pumpkin for the winter in puree form; for this you can use an ice tray or plastic glasses. In the second case, it is convenient to place plastic film on the bottom of the glass before placing the puree. This will make it easier to remove the product after defrosting.

When packing into bags, it is most convenient to give the filled package a flat shape. This way it will take up less space, and the semi-finished product will be more convenient to dose.

The best option for packaging is vacuum bags. Their first advantage is that no extraneous aromas or air in general enter the product, so it stays fresh longer. Secondly, frozen vegetables take up little space in the freezer. Pumpkin is usually packaged in small portions. This way you can avoid defrosting and spoiling an excess amount of product.

How to properly freeze pumpkin

Table varieties of pumpkin are used for food. There is also a forage crop, it has the same bright pulp, but the taste leaves much to be desired. In addition, they contain less sugars. And after freezing the vegetable, their quantity will constantly fall. You can freeze pumpkin in a variety of ways. It all depends on the purposes for which it is subsequently intended to be used. And also from dishes in which pumpkin is supposed to be added in winter.

Sliced ​​pumpkin is sometimes packaged together with other vegetables. For example, pumpkin is often added to carrots, zucchini and broccoli. This is done in order to obtain a complete dish, which only needs to be transferred to a baking or stewing dish. It is convenient to freeze components for vegetable stews or baby food this way.

Cubes

Most housewives prefer to freeze pumpkin in blocks. The size of the pieces may vary depending on the preferences of the individual.

Freezing instructions:

1. The pumpkin is cleaned of seeds and peel. Cut into cubes.

2. Take a board and cover it with cling film. If there is no film, you can wrap the board with a plastic bag or baking paper.
3. Distribute the cubes evenly on the board and place the pumpkin in the freezer.
4. Set the minimum temperature.
5. After about 3.5 hours, the vegetable is taken out and poured into a container for permanent storage.
6. Containers or bags are returned to the chamber for further freezing and storage.

How to freeze pumpkin for the winter - this can be done in cubes in a bag.
If you plan to use the pumpkin in soups, stewed vegetables or purees, you can get by with one freezing step. The cubes are immediately packaged and frozen. The individual parts will stick together, but if you add the lump to a hot dish immediately during cooking, it will crumble into cubes.

Shabby on a grater

You can freeze grated pumpkin for the winter to fill pancakes. The only important feature is that it is better to grate the vegetable on a coarse grater. Small pieces run the risk of turning into a shapeless mass when defrosting.

Freezing instructions:

1. The peeled pumpkin bars are grated. A food processor works great for this.
2. The resulting mass is packaged in bags in suitable portions.
3. It is important to release the air from the bag and tie it well.
4. Set the lowest temperature on the chamber.
5. Place bags of pumpkin shavings in it.

There are very juicy varieties of vegetables. In this case, the semi-finished product must be squeezed out before packaging so that excess moisture becomes ice. But you shouldn't throw away the juice. It can be poured into ice or muffin molds. This is an excellent ingredient for beauty treatments or cocktails.

Using vacuum

In vacuum packaging, the product retains its taste and aroma longer, and therefore has a longer service life. You just need to get a special pump and bags.

Freezing instructions:

1. Pieces or grated pumpkin are placed in special bags.
2. Using a special vacuum pump, all the air is collected from the bags.
3. Place in the freezer using the lowest temperature possible.

Having a special bag, you can remove the air from the pureed pumpkin with your hands, the main thing is to quickly tie it so that the air does not get inside again. For pieces you definitely need a vacuum sealer.

Purchasing a pump and bags requires additional material costs. But they justify themselves. Products placed in vacuum packaging last much longer and take up significantly less space in the freezer. Therefore, if you are thinking about purchasing an additional freezer, you may want to consider purchasing a vacuum pump and bags.

Cut up pumpkin

It is better to freeze the pumpkin for the winter before dark spots appear on its surface. In the refrigerator, pumpkin quickly deteriorates, and the large fruit is difficult to consume at one time.

Freezing instructions:

1. The vegetable is cut into large pieces suitable in size for subsequent use in cooking.
2. Wrap the parts with cling film in several layers.
3. Place in the freezer and set the temperature to the lowest setting.

It's best not to freeze pumpkin that has only been divided into 3 or 4 pieces. Once thawed, the pumpkin will become softer and more watery. Therefore, stuffing it, most likely, will not work. It is more advisable to cut the vegetable into pieces that will then be convenient to use in cooking. Moreover, the peel can be left or peeled off.

What to cook from frozen pumpkin: best recipes, tips

Pumpkin is an autumn vegetable that can be purchased in its fresh, natural form for a limited period of time. At the same time, there are so many dishes from it that it becomes a shame when all of them are available for only a few months. This vegetable is so versatile that literally everything is prepared from it, from appetizers and soups to desserts and baked goods.

Frozen pumpkin is not always available in the store. But cooking at home is fine. Let's assume that you have already prepared bags (portioned) and are just wondering what to make delicious from frozen pumpkin. But first you need to decide how to defrost it correctly. There are some nuances here.

Pumpkin puree soup

Recipes for making pumpkin puree soup are very simple. Even a housewife without culinary skills can prepare a tasty, appetizing, aromatic and healthy soup. To prepare, you will need a simple set of products, inexpensive and publicly available:

• Frozen pumpkin.
• Carrot.
• Onion.
• Potato.
• Cream.
• Fried bacon (optional).
• Salt.
• Rye crackers.
• Spices.
• Green onions.
• Parsley.

Description of the cooking process

The recipe for making pureed pumpkin soup begins with chopping all the vegetables that are listed in the ingredients list. Pumpkin is an exception because it has already been diced before freezing. The onion is peeled and chopped into small cubes. Place all the vegetables, including onions, in the pan, add water, set the heat to medium and cook for 30 minutes. When the vegetables are ready, they need to be transferred to a blender and chopped. If you use an immersion blender, you don’t have to remove the vegetables from the soup. Before mixing and grinding the vegetables in a blender, add your favorite spices. This frozen pumpkin dish goes great with dried ginger, nutmeg and allspice.

Place the ground vegetables back into the pan, add cream, bring to a boil and cook for 5 minutes. The first course of pumpkin is served with aromatic rye croutons and crispy fried bacon.

Pumpkin porridge

Perhaps this is the second dish after soup that comes to the housewife’s mind when she hears the word “pumpkin.” This common dish is filling and very tasty.

Required ingredients:

• 260 g frozen pumpkin.
• 120 ml milk.
• Salt.
• Cinnamon.
• Sugar.

How to cook

Pour the milk into the pan, put the pumpkin in there and add the rest of the ingredients. Add cinnamon, sugar and salt to taste and as desired. Cook over very low heat until the pumpkin begins to disintegrate into fibers. Now you can turn off the fire. Pumpkin porridge is served with a piece of butter and a spoon of honey.

There are several variations on the theme of “frozen pumpkin porridge.” In the classic recipe, let's call it the base, you can add several other ingredients: millet cereal, rice, semolina. Depending on the type of cereal you add, the taste of the porridge will change. And you can add sweet ingredients not only sugar, but also honey, jam or jam.

Cottage cheese casserole with pumpkin

This recipe can be used as a magic wand. The dish is prepared very quickly and is perfect for those moments when guests unexpectedly arrive. Frozen pumpkin casserole can be with the addition of apples, potatoes, rice, meat, semolina, and so on. This recipe uses cottage cheese.

Ingredients

• 320 g frozen pumpkin.
• 210 g full-fat cottage cheese.
• Salt.
• 40 g butter.
• Two eggs.
• Two spoons of sugar.
• A pinch of baking soda.
• Three spoons of semolina.
• Sugar.
• 70 g sour cream.

Cooking method

Knead the cottage cheese with a fork and mix with softened butter. Add sour cream and sugar to the mixture and mix. Beat in the eggs, add the semolina and mix thoroughly again. For this dish you will need grated frozen pumpkin. “Sunny Berry” is added to the penultimate queue. The last ingredient will be slaked vinegar. You can use apple or grape.

Lightly grease the prepared baking dish with butter, pour in the casserole dough and place in the oven. Oven operating time is 65 minutes. Temperature 170 degrees.

Candied frozen pumpkin

For preparation, you need to choose high-quality raw materials, that is, the pumpkin should be very tasty, with dense, smooth pulp, of a sweet variety. As a result of simple manipulations, you will get excellent healthy candies, a very healthy snack, and a delicious dessert for children.

You will need:

• 850 g pumpkin;
• big lemon;
• powdered sugar;
• 350 grams of sugar.

Peeled and seeded pumpkin pieces must be thawed at room temperature. It is very important to select identical cubes for preparing candied fruits. This way all the ingredients will be cooked at the same time. If the pieces are of different sizes, then some will be ready, while others will be undercooked. The lemon is cut into very thin half rings. It is necessary to enhance the main taste of pumpkin and add a slight sourness.

Place the defrosted pumpkin in a saucepan, where we mix it with sugar and lemon. We put it on fire. When the mixture boils, reduce the gas. Cook for 5 minutes. We are waiting for the pumpkin to cool down. As a rule, this is 8-10 hours. The minimum waiting time must be three hours. Now let’s bring the “sunny berry” to a boil again, cook for 5 minutes and turn it off again. 2-3 approaches are enough for the pumpkin to be completely saturated with syrup. At the same time, it will remain dense and keep its shape perfectly.

Add syrup. By the way, this is an excellent base for making marmalade, jam, liqueur, jelly or frosting for cupcakes. Place the pumpkin and lemons on a baking sheet. It is important that there is a small distance between the pieces. Turn on the oven to 100 degrees. Let's set the time to 4 hours. You can periodically turn on the fan or open the door. Of course, sometimes you can take a sample. Just don’t get carried away, let the delicious delicacy cook to completion.

Pumpkin pancakes

Prepared frozen pumpkin jam will go perfectly with pancakes baked using “sunny berries”. Baking can be made on a milk, kefir, sour cream, or yogurt base. To prepare this dish, it is better to use pumpkin that has been twisted in a meat grinder and frozen. By the way, if you add a few eggs and a spoonful of flour to this type of freezing, you will get magnificent pumpkin pancakes. If you have not yet decided what to cook from frozen pumpkin, our recipes will come in handy. We tried to select options in such a way that they involved different types of freezing. It is very convenient to make several versions of frozen pumpkin, which can then be used to prepare completely different dishes, from desserts to salads.

Ingredients

• 550 g pumpkin.
• 2 cups of flour.
• Soda.
• Lemon acid.
• Salt.
• Three eggs.
• Sugar.
• Oil.

Cooking method

Frozen pumpkin twisted through a meat grinder can be heated in the microwave by setting the timer for two minutes. This time will be enough for the “sunny berry” to reach the desired consistency. The water that is formed when defrosting the pumpkin is not poured out, but is used for cooking. Add soda. Add sugar and salt to taste. At this stage, you need to decide what to cook from the frozen pumpkin. If these are sweet pancakes, then add more sugar. If you need to prepare some kind of pumpkin cakes for meat or another dish, then add more salt and a small pinch of sugar.

Mix the ingredients thoroughly, add eggs, mix again. All that remains is to add flour, stir and start frying. It is recommended to heat the oil well in a frying pan, only then add the mixture to prepare the pancakes. As soon as the frozen pumpkin pancakes turn golden brown, turn them over. The sweet dessert can be served with jam or sour cream.

Pumpkin and kohlrabi stew

The dish is very healthy and easily absorbed by the body. All products can be found in the garden, and the vitamin complex, mineral salts and vegetable proteins included in its composition will provide the family with health, strength and energy.

What to take:

• Peeled pumpkin – 300 g
• Kohlrabi cabbage - 2 pcs.
• Pepper (sweet), carrots, onions - 1 pc.
• Garlic – 5 cloves
• Vegetable oil)
• Salt - to taste

How to cook:

To prepare the stew, it is better to use a thick-walled pan. Cut all vegetables: onions, carrots, pumpkin, cabbage and bell peppers into small cubes. Place the dishes on the fire and pour in the oil. When the oil is hot, add the vegetables, starting with the onions. Cover the pan with a lid and cook over low heat, stirring occasionally, for 45 minutes. At the very end of the process, about ten minutes before the dish is fully cooked, add salt and chopped garlic cloves. The ingredients are for four people.

Pumpkin salad with apple and carrots

A salad made from fresh vegetables is always welcome, and if it is prepared for a couple of minutes, it retains all its nutritional properties and will give a charge of freshness and vigor to both adults and children.

What to take:

• Pumpkin (pulp) - 0.2 kg
• Carrot, apple - 1 pc.
• Olive oil – 30 ml
• Lemon juice – 5 ml
• Sugar, salt, spices - to taste

How to cook:

Peel the pumpkin from the peel and seeds, grate the pulp. Grate the carrots and apple as well, but the apple last, as the fruit quickly darkens. The salad dressing is very simple: mix lemon juice and oil and add to the chopped ingredients. Mix the resulting mass and leave for about fifteen minutes so that the salad is well soaked. If desired, add sugar, salt or spices to the dish.

Freeze as puree

Pumpkin frozen in puree form takes up much less space in the refrigerator than cut into pieces. Containers for puree can be plastic bags, ice cube trays, plastic glasses, and containers. It is better to place in a storage container such a volume of puree that will be optimal for one-time use. For baking, for example, 1 cup of puree is often used. You can also measure the required volume with a tablespoon.

Freezing instructions:

1. Cut the pumpkin into approximately 2cm cubes.
2. Boil in a saucepan.
3. Crush in any convenient way.
4. Place in storage containers and place in the freezer.

Frozen pumpkin puree is used to make pancakes, soups, pies, and is used in complementary feeding for children. In addition, pumpkin puree can help out if you don’t have eggs and really want to bake something.

How to Freeze Baked Pumpkin

Baking pumpkin is labor-intensive, but it allows you to get puree without extraneous liquid. In addition, this way, more of the beneficial properties of the vegetable will be preserved.

Baking instructions:

1. Cut the vegetable into large pieces. Small vegetables can simply be divided into 2 parts.
2. Do not remove the peel or seeds; they are very tasty when baked.
3. Place skin side down on a baking sheet and place in an oven preheated to 180°C.
4. Remove after 50-60 minutes.

5. Grind the pumpkin to a puree consistency.

After the puree has cooled, it can be packed into storage containers and frozen.

Pros of freezing baked vegetables:

• the result is a full-fledged semi-finished product, which is cut ready for consumption;
• takes up little space in the refrigerator;
• significantly saves time during subsequent preparation of dishes.

Cons of freezing baked pumpkin:

• requires good packaging;
• loses a little in taste;
• has a short shelf life.

Boiled or baked pumpkin can be stored in the freezer for no more than 4 months. Moreover, it is better to consume it earlier, since every day the vegetable loses its taste, aroma and nutrients.

How to Freeze Blanched Pumpkin

You can freeze a vegetable such as pumpkin for the winter using preliminary blanching. This procedure will preserve the color and structure of the fibers of the fruit.

Freezing instructions:

1. To boil water.
2. Prepare a large container with ice water.
3. Peel the pumpkin. Cut into small cubes. Place the chopped vegetable in a colander.

4. Immerse the container in boiling water for a couple of minutes. Quickly transfer the colander to the ice water. Leave for 2-3 minutes.
5. Dry the cubes on a paper towel or other convenient method.
6. Transfer pumpkin to a tray. Place the pieces so that they do not touch each other.
7. Place the pumpkin in the freezer for 2-3 hours.
8. Place frozen cubes in bags or containers.
9. Place the pumpkin in the freezer.

In order not to confuse blanched pumpkin with carrots in winter, storage containers must be labeled.

Storage errors

Many gardeners who grow pumpkins themselves make a number of mistakes that shorten the shelf life. These include:

• picking unripe vegetables that quickly become moldy and begin to rot;
• watering the pumpkin a week before harvesting (being in damp conditions, the fruit begins to quickly deteriorate);
• sending fruits for storage in the cellar without first drying them in the sun and in a dry place;
• storing pumpkins in the cellar on shelves with damp wood or on a cement floor;
• storing pumpkins in the same cellar with apples that emit ethylene.

Sources

• https://tekstil-doma.ru/tehnika/tykva-zamorozka-na-zimu.html
• https://mir-espresso.ru/kak-stirat/skolko-hranitsya-zamorozhennaya-tykva
• https://profhranenie.ru/mozhno-li-zamorazhivat-tykvu
• https://dobri-sad.ru/kak-zamorozit-tykvu-na-zimu/
• https://kulinarka-tv.ru/produkty-i-napitki/tykva-na-zimu-zamorozka.html
• https://fishingsecrets.info/skolko-hranitsja-tykva-v-morozilke/
• https://kulinarka-tv.ru/produkty-i-napitki/srok-hraneniya-tykvy.html
• https://ferma.expert/rasteniya/ovoshchi/tykva/kak-hranit-tykvu-zimoy/
• https://expluataciya-holodilnika.ru/produkty/tykva/kak-mozhno-zamorozit-tykvu-v-morozilke/
• https://Banketof.ru/articles/kak-zamorozit-tykvu-na-zimu-v-morozilke-retsepty-s-foto-sovety-i-sposoby-zamorozki-chto-prigotovit.html
• https://mebel-vkysa.ru/sistemy-hraneniya/skolko-hranitsya-zamorozhennaya-tykva

How long does pumpkin last in the freezer?

If your freezer has an instant freeze function, then you should definitely use it. The faster a vegetable freezes, the more beneficial properties it will retain, and the longer it will lose them during storage. By and large, pumpkin can be successfully stored in the freezer even for several years. Frozen vegetables, just like fresh ones, lose their beneficial properties. This happens more slowly, but the process is inevitable.

The specific timing depends on how you prepare the pumpkin for freezing. For example, at an average temperature in the freezer of about 15°C or lower, the vegetable will retain its properties for 12 months. But not baked and boiled.

This method of preparation significantly saves the housewife time in the winter, but reduces the shelf life by 3 times. Moreover, after thawing, the product is usually heated, which also negatively affects its nutritional quality. Therefore, the maximum shelf life of boiled pumpkin in the freezer is 4 months.

Optimal storage conditions

Regardless of the storage location, experienced gardeners identify universal conditions that allow you to keep pumpkins fresh for as long as possible. They look like this:

• lack of light (it is necessary to prevent direct sunlight from falling on the fruit);
• constant access to fresh air (the room must have good ventilation);
• comfortable temperature – +3…15°C (at low temperature conditions the fruits will freeze and their shelf life will be reduced by 3-4 months);
• moderate air humidity levels - no more than 75-80% (with higher humidity, cobwebs, mold, spots and other signs of damage will appear on the fruit peel, so they will have to be removed and the storage location changed).

The best place for storage is considered to be the cellar, but with the right approach, the fruits can also be kept in the pantry, refrigerator, insulated balcony or garage.

How to defrost vegetables correctly?

Before you defrost the pumpkin, you need to think about whether you need to do it at all. After all, frozen vegetables are added to a large number of dishes. Therefore, before freezing it is better to remove the skin. Pumpkin straight from the freezer is used in soups, purees, and stews. But when preparing the filling for baked goods, casseroles and dough, thawed pumpkin is used. This will require draining off excess water.

Instructions for properly defrosting pumpkin:

1. Remove the product from the freezer.
2. Place it in a container and put it in the refrigerator.
3. Leave to defrost overnight or day.
4. Drain off excess water.

Sometimes you even need to squeeze the moisture out of the vegetable. As a rule, this procedure is necessary when preparing pancakes or pancakes.

Useful tips and tricks

To get the most out of pumpkin frozen in the refrigerator, you need to know a few nuances.

Useful tips will help you get a quality product:

• Only certain varieties can be frozen. Vegetables that have an elongated shape and bright orange flesh are best suited. Early pumpkin, light in color, does not tolerate high temperatures.
• It is better to choose a pumpkin that does not have defects on the skin. A vegetable that is rotting at sub-zero temperatures will continue to deteriorate.
• After harvesting, the pumpkin is left for a week at a temperature of 20-25°C. This allows you to remove excess moisture so that the vegetable can be preserved for a longer period.
• After defrosting, the pumpkin may be watery. To remove excess water, you can dry the vegetable in the oven or blanch it.

• It is better to store pumpkin frozen in the form of puree in bags, having first given them a flat shape. This way it will take up less space and will be easier to dose.
• The benefits of pumpkin increase when consumed in combination with fats. This way beta-carotene is better absorbed. You just need to add oil when preparing dishes, and not when freezing.
• To get rid of excess moisture when roasting the pumpkin, you can salt it. Leave it like this for a couple of hours. All that remains is to dry the vegetable.
• You cannot defrost pumpkin in warm water on a radiator. The vegetable will lose all its taste and benefits.
• Pumpkin seeds are not thrown away. This is a healthy treat. In addition, they are perfect as seed material in the spring.
• For subsequent preparation of puree used in complementary feeding of children under one year old, it is convenient to freeze the pumpkin in ice cube trays.

Frozen pumpkin perfectly retains its beneficial properties. For the winter it is left in the freezer. It is important to choose the right fruits and properly prepare them for freezing. There is nothing complicated about this; it is enough to know a few basic rules.

Further use

Frozen pumpkin is used to prepare porridges, soups, first and second courses, salads, sauces and a variety of baked goods. Desserts are prepared from the orange vegetable and jelly is cooked. It perfectly complements meat dishes. And for children's complementary foods it is simply irreplaceable - it contains many vitamins and microelements that are beneficial for the growth and development of the baby.

Without defrosting, grated pumpkin is added to almost ready-made dishes and made into pancakes. When baked, it perfectly complements porridges and side dishes, where it is also added at the end of cooking/frying. Any dish with a bright, juicy vegetable will be not only healthy, but also festive.

For baby feeding

Pumpkin for complementary feeding is frozen either separately or as part of a vegetable mixture. In baby food it is combined with zucchini, broccoli and carrots. The mixture can be frozen as a puree or in small cubes.

With carrots and zucchini

The puree prepared according to this recipe is ideal for baby feeding. It is enough to simply heat up such a preparation.

Ingredients:

• pumpkin;
• zucchini;
• carrot.

All ingredients are taken in equal proportions.

Cooking process:

1. All vegetables are washed and peeled.
2. The pumpkin is cut into large slices, the zucchini is cut into two halves.
3. The vegetables are placed in an oven heated to 180°C and baked for about 40 minutes.
4. Cool, separate the pulp from the pumpkin and zucchini, mix and puree.
5. The vegetable puree is laid out in portions into bags (yogurt cups are also suitable) and sent for freezing.

For baking

Pies, pancakes, pancakes, cookies will become even tastier and more aromatic with the orange vegetable. Pumpkin makes a variety of casseroles.