Japanese pumpkin "Uchiki Kuri"

Japanese muscat pumpkin "Uchiki Kuri" - Cucurbita moschata.
An unusually tasty variety with phenomenal productivity in northern latitudes!
This butternut squash can be eaten fresh as a sweet fruit.
Portion pumpkin with a growing season of 70 days. Fruits with a pleasant hazelnut flavor, weighing 1.5-2.5 kg, which are well stored for 2-3 months.
It has an exceptionally high carotene content of 25.5 mg%. The sugar content is 4.25%.
Universal use: preparation of fresh salads, baking, processing for juice.

* How to freeze fresh pumpkin?
Frozen pumpkin slices are perfect for making pumpkin soups or for side dishes ...
To freeze a pumpkin, it must first be peeled of seeds and fibers, then cut into cubes. Place the pumpkin slices on a baking sheet or tray lined with parchment paper. Place in the freezer for 20 minutes, then remove, place the cubes in separate bags and put them back in the freezer.
Freeze pumpkin puree.
Pumpkin puree is a very practical option and can be used to prepare a variety of dishes. Pumpkin puree can be added to soups or used in baked goods. You can freeze puree in small bags or in plastic cups. If you use freezer bags, spread out the puree, try to release excess air, then you need to tightly tie or seal the bag. Place the closed bags on a tray or board and put them in the freezer. If you are using cups, then they should be filled within 2-3 cm to the edge. When applying mashed potatoes, you need to shake slightly to remove air bubbles from the puree - then it will freeze more evenly. Wrap the cups on top with cling film and put them in the freezer.
In what container to freeze?
You can freeze puree in bags, plastic containers, or even jars (for example, from baby food). Freezer containers should be chosen based on your needs. Bags, unlike containers and jars, are great space savers.
Don't forget to weigh!
Before freezing mashed potatoes or raw pumpkin cubes, it is advisable to weigh them, and then sign the weight of the product on the jar or bag, because this greatly simplifies the cooking process, since you already know exactly how much pumpkin is needed for a particular recipe.
Can be divided into portions: 250 g, 500 g, etc. Knowing your weight is important, especially if you are using a pumpkin for baking.
The seeds need to be rinsed well, dried, lightly salted, then dried in the oven at a temperature of +180 ° C for about 30 minutes.
You can fry the seeds in a skillet with a little oil, stirring constantly. The seeds can be eaten by themselves or added to salads and cereals.
Pumpkin seeds are valuable, so don't throw them away after peeling!
Defrosting.
For many dishes, such as stews, soups or risottos, pumpkin slices may not need to be defrosted first. If you thaw the pumpkin, you cannot re-freeze it, as the pumpkin will lose its taste.