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Pumpkin and Winter Squash Preserves

Easily preserve the rich flavors of pumpkin and winter squash with this simple method that yields creamy soups and hearty roasted delights.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Preservation, Side Dish
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3-4 lbs medium-sized pumpkin
  • 3-4 lbs winter squash (butternut or acorn) Use either butternut or acorn squash.
Seasoning and Garnish
  • to taste sea salt
  • to taste black pepper
  • 2-3 tablespoons olive oil (or your favorite Halal-friendly oil) Can substitute with coconut oil for a sweeter flavor.
  • 3-4 cloves garlic, minced
  • 1 medium onion, diced
  • as needed cups vegetable broth Used for pureeing or roasting.
  • to taste fresh herbs (rosemary or thyme, for garnish)

Method
 

Preparation
  1. Start by washing your pumpkins and winter squashes. Cut them in half and scoop out the seeds. Roast the seeds separately for a crunchy topping.
Roasting
  1. Preheat your oven to 400°F (200°C). Cut the squash into cubes or slices and place them on a baking sheet. Drizzle with olive oil and sprinkle with salt, black pepper, and minced garlic.
  2. Roast for about 25-30 minutes until tender.
Making Puree
  1. Once roasted, allow the squash to cool slightly. Transfer to a blender, add vegetable broth as needed for consistency, and blend until smooth. Taste and adjust seasoning as desired.
Storage
  1. Let your preserves cool completely, then transfer to airtight containers for refrigeration or freezing.

Notes

For pro tips, keep an eye on roasting time as ovens vary. Ensure uniform dicing for even cooking and store in airtight containers for longer shelf life.