Remember that, almost 14 pound jarrahdale pumpkin we grew and harvested?
Well, I finally roasted it, pureed it, and froze it all. By the way it tastes great, the color is amazing, and the end result was a fantastic amount of pumpkin for one pumpkin.
Did you know, that if you have a proper way to store these jarrahdale pumpkins, they can stay in the "pumpkin" form for up to 12 months? I do like that aspect of it, but they are a bit of a challenge to slice. If you can cut butternut and spaghetti squash, you can cut up one of these.
Ideally, we wanted to roast part of it for a dinner, but time was against me, and I still wasn't feeling great. In fact, I was ready for PJ's, my bed, hallmark and some crochet by the time I was done freezing the pumpkin puree.
I Roasted the "Mother Load" ~ Jarrahdale Blue Pumpkin © December 2024 by Kristina at Pioneer Woman at Heart
6 comments:
14 lb? WOW! I would imagine that took a minute to cut. I love pumpkins, we didn't get any to keep this year, the squirrel got to the one which did grow...we'll try again next year.
What a beauty of a pumpkin! I can still cut open a spaghetti squash They are one of my favorites!
That is a great idea and sounds delicious. I hope you're feeling a bit better now. I'm still dealing with half a voice which frustrates me greatly at church where the beautful Christmas carols are being sung.
Blessings and hugs,
Betsy
Faith, it was the first year to grow them, and we got one pumpkin. Our drought year was a challenge, but thankful for this one.
Thanks Far Side of Fifty. We love spaghetti squash too.
Betsy, I had larangytis one year for weeks on end. I went on Amazon and bought homepathic meds. It drove me crazy. I sure hope you get your voice back soon.
Post a Comment