Although blue kabocha is a long-keeper, sunshine kabocha is more perishable so I've been roasting it, pureeing it (I use a food processor and I remove the skin first), and then freezing it (new canning rules advise against canning pureed pumpkin). I freeze it in pint jars since it's so dense and a little goes a long way.
I cut each pumpkin into quarters, brush the cut sides with melted ghee, and then roast at 400 for about 40 minutes, rotating the pan halfway through. I let it cool in the oven,then remove the skin and puree in the processor. Here's what it looks like pureed. Isn't that a beautiful color?!:
This time, I made little divots in the top to see if that would result in a level surface once frozen, since it always seems to bulge up in the middle. I'll report back shortly on whether that worked....
Easy Sunshine Kabocha Cream Soup
- Equal amounts of sunshine kabocha puree and whole milk
- Habanero-carrot hot sauce
Mix sunshine and milk. Season to taste with salt and hot sauce. Heat and serve. (I eat it cold, right out of the jar!)
I have been roasting 3-4 squash at a time (I pile the slices on top of each other if they don't fit flat in the pan) so I've been putting large amounts of pumpkin seeds in the trash. We don't compost these because we've heard they survive.
Well...two days ago something turned our trash bin on its side, extracted the ONE bag with the seeds in it, ate them, and then wandered off, leaving large footprints behind. We're sure it was a bear, and the only way we know it was after the seeds is that it missed one.