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pumpkin preservation

 
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I've yet to find a sure fire way to stop cut pumpkins from going mouldy so usually chop and roast the entire pumpkin then free flow free the pieces. They can be added to a tray of roast vegetables at the very end just to heat through and can still be used to make soup or add to other dishes.

Steamed, mashed and dehydrated pumpkin is another way that I like to store them.

I've tried dusting the cut edges with flour which dries out the edges and as Skandi mentioned, this helps them to keep a while longer but I find there's less wastage by cooking them first.
20210919_234317.jpg
Frozen roast pumpkin
Frozen roast pumpkin
 
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Have you tried dehydrating the pumpkin?
 
Megan Palmer
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T Blankinship wrote:Have you tried dehydrating the pumpkin?



Only after cooking them first but I’m sure that  if you sliced them thinly or diced they would dehydrate well.
 
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I happened on this while looking for something else and thought about this thread:

https://lovefoodhatewaste.co.nz/how-to-store-pumpkin/

When I read about plastic wrap I thought that is a no-no though this does give some good suggestions.

Maybe you might try what I do with potatoes.

I cut them up the day before and to keep the potatoes from turning gray, I put them in a saltwater solution.

I got the idea from the airfryer that I got for Christmas.

The instructions for making fries said to soak them in water with about 2-3 teaspoons of salt to a pan of water.

I hope this is something that will work for you as it has really helped me.
 
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