|Preparing for the freezer!|
|A Bushel of Butternut Squash|
This past Sunday the Patriots were playing the Broncos & my pots of peeled/ prepared Butternuts were on the stove simmering. It was time to start tackling that bushel in the garage! Our weather has gotten colder & the squash needs to be prepared for the freezer. Even during an exciting football game the tradition lives on! A good sous chef is an added plus, here!
Freezing Butternut Squash
Utensils I use: Dutch Oven or Pot, Cutting Board, Knife, Spoon, Colander, Ziploc Freezer Bags, Marker for Labeling
- Rinse/ clean the Butternut Squash under cold running water.
- Using a cutting board & a sharp knife, cut off & toss the stem and rounded top.
- The long top portion is cut into slices. The slices are circles.
- Cut the peel off & discard.
- Cut each peeled circle into 2" chunks and place in large Dutch Oven/ pot.
- The lower portion containing seeds remains. Remove the seeds with a spoon.
- I save as much of the orange vegetable as possible that surrounds the seeds. Cut off the peel.
- Cut into pieces & place in Dutch Oven/ pot.
- Add cold water to container (so it reaches about 2" up in the pot).
- Turn the heat to High.
- After a Boil is reached, lower the heat and simmer about 12 - 15 minutes, until pieces can be pierced with a fork.
- During the cooking minutes, carefully stir the Squash pieces often in the pot, so they soften equally.
- Drain the squash using a colander.
- Return the chunks to the large pot and mash.
17. Pack about 2 Cups of mashed Squash in Ziploc Freezer Bags.
18. After labeling, store in freezer.
Do you freeze Butternut Squash? It's a very tasty veggie at dinner during the colder months.
The Butternut Squash is defrosted in the microwave easily. First, remove Butternut Squash from bag & place in a covered microwave safe baking dish- leaving an air vent. No sugar nor butter/ margarine needed, here! I also use it very often when cooking rather than using pumpkin. :)