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| Butternut squash about to be roasted. |
Making your own winter squash purees is a cinch, and waaaay cheaper than buying canned varieties. I like to prepare a big batch all at once, then freeze pre-measured half cup portions to use all year long.
How to Puree Winter Squash (Acorn, Butternut, Pumpkin, Etc.)
Wash your squash (tee-hee), and pat dry.
Cut squash in half lengthwise. Remove seeds and cud from the cavity.
Place the squash halves face down in a large baking dish. Add about an inch of water.
Bake at 350 degrees for about an hour, or until squash is tender.
Scoop the roasted squash out of its skin, and place in a large bowl. Mash with a potato masher or fork until smooth.
Use in your favorite autumn recipes!
This post is proudly shared at Kitchen Tip Tuesdays.
I'll be doing a large batch of butternut squash very soon! Good to read a reminder of how-to! :)
ReplyDeleteCan this be frozen after it is pureed?
ReplyDeleteYes! I usually freeze half-cup portions in a muffin tin, then pop them out and place them in a freezer storage bag.
ReplyDeleteWhat do you freeze in? Baggies? Ball canning jars?
ReplyDeleteI usually freeze half-cup portions in a muffin tin, then pop them out and place them in a freezer storage bag.
ReplyDeleteThat was me, who didn't read the freezing instructions the first time. My mind left my head when I was pregnant, and I'm still waiting for it to come back :)
ReplyDeleteSadly, mine still hasn't come back.
ReplyDelete