Fall Fest: Mad Squash Stash

by in In Season, October 27, 2010
Baked Bree's Slow-Cooker Pumpkin Butter
Baked Bree's Slow-Cooker Pumpkin Butter

We’re teaming up with other food and garden bloggers to host Fall Fest 2010, a season-long garden party. Each week we’ll feature favorite garden-to-table recipes and tips to help you enjoy the bounty, whether you’re harvesting your own goodies or buying them fresh from the market. To join in, check out awaytogarden.com.

Pumpkin farms are so seductive, with their fields of fresh squash and piles of pumpkins. From carving pumpkins to butternut squash to sugar pie varieties, I never want to neglect a single one. So, I come home with more pumpkin than any one person should keep in their apartment.  The pile of pumpkins on the kitchen counter is calling — here’s how I’m planning to put them up for the winter.

Pumpkin Butter (pictured above)
This slow-cooker pumpkin butter from Baked Bree is as easy as it is tasty. She makes it in the slow-cooker to avoid the pesky sticking on the stovetop and flavors it with maple syrup, lemon juice and pumpkin pie spices. Yum!

Pickled Pumpkin
This Estonian-style pumpkin pickle traditionally accompanies a Christmas meal of black pudding, roast pork, sauerkraut and potatoes.  Nami Nami makes this spicy pickle with thick-grated pumpkin flavored with cloves, fresh-grated ginger, cinnamon and allspice.  Save it for the holidays or serve on toast, as a relish or atop pasta.

Nami-Nami-Estonian Christmas Pickled Pumpkin
Nami Nami's Estonian Pickled Pumpkin

Pumpkin-Ginger Soup
Pumpkin soup is a classic, but I’m saving it in the freezer so I can enjoy it year-round.  This version from Elena’s Pantry nixes the cream that’s in many recipes in favor of a little coconut milk and ginger.  Plus, it’s both vegan and gluten-free.

Elena's Pumpkin-Ginger Soup

Pumpkin Bread
Alton Brown’s pumpkin bread uses grated fresh pumpkin and fresh-roasted pumpkin seeds instead of the canned stuff, resulting in a carrot cake-like texture and nutty flavor.  I’m doubling (or tripling) the batch and keeping these loaves in the freezer for breakfast, dessert, and (if I have any left) holiday gifts.

Alton Brown's Pumpkin Bread
Alton Brown's Pumpkin Bread

Homemade Squash Puree
If you like to keep your options open, turn your pumpkins and squash into puree and throw in the freezer for approximately 1 million possible applications.  The Pioneer Woman has a beautiful step-by-step post about freezing your favorite variety.

Pioneer Woman's Pumpkin Puree

TELL US: How do you save pumpkin and squash?

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Comments (20)

  1. […] Liz at Healthy Eats: Mad Squash Stash […]

  2. Work and busy life kept me away from posting a fall fest recipe for a while but I’m glad I was able to do it this week. Here’s my contribution to mad stash http://bit.ly/bT3Vsb

  3. […] Liz at Healthy Eats: Mad Squash Stash […]

  4. Rachel says:

    I have squash stashed all over my boat because they keep better than any other vegetable (and I love them!).
    I was so excited to see that this week’s Fall Fest centered on preserving! I’m just getting into it and really enjoy it.
    Here’s my recipe for Cranberry Conserve: http://muffinegg.wordpress.com/2010/10/26/cranber

  5. vegetarianirvana says:

    I used my herbs which will soon be no more in a Thai stock and froze it http://vegetarianirvana.wordpress.com/2010/10/27/
    Ssndhya..

  6. Purple Cook says:

    For Fall Fest:
    In my constant pursuit to make as much of our food from scratch as possible, but still meet the demands of a busy family life, I came up with this method for having frozen French Fries on hand.

    Farm Fresh Frozen French Fries http://purplecook.blogspot.com/2010/10/farm-fresh

  7. feastonthecheap says:

    Never made pickled pumpkin before, but I think I need to add it to the list. I make Butternut Squash & Sweet Potato Soup (and store it in portion-size batches in the freezer) and Pumpkin Ricotta Lasagna, which also freezes well (take that Stouffer's!). Curried Pumpkin Pie Soup is another fave.

  8. Kathleen says:

    You have the cute! I live in Florida and the Stash is not that often. I made a wonderful berry sauce for cakes, ice cream, etc. for this week:
    http:dejavucook.wordpress.com/2010/10/27/four-berry-sauce/

  9. […] Healthy Eats – Food Network Healthy Living Blog [expanded by feedex.net] Posted in Healthy Eating […]

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