Baking Trials: What to do with Butternut Squash?
Whenever I think of the fall, I think of winter squash, more specifically butternut squash, sweet potatoes and turkey. We received butternut squash in our co-op box this week. We love fresh vegetables and we can not eat them fast enough before they go bad; therefore we freeze most of the ones we receive. Below is how you do a step by step on how to freeze butternut squash.
1. Turn your oven on to 350F.
2. Cut the stem off of the butternut squash.
3. Cut down the center of the squash.
4. Take a tablespoon and scoop out all of the seeds and pulp.
5. Place on a cookie sheet.
6. Place the cookie sheet into the oven for one hour.
7. Take cookie sheet out of oven, let the squash cool off
8. If you want to puree, take a spoon and scoop out squash into blender and puree (I placed in a food processor). Then place into ziploc bags and freeze
9. If you want to keep in chunks, take a knife, cut squash into sections, peel off skin, and place back onto the cookie sheet. Once onto the cookie sheet, place into freeze, freeze chunks. After a while, place the frozen chunks into a ziploc bag, label and place back into the freezer. This will allow you to have frozen chunks of butternut squash without them being stuck together.