|Last Year's Butternut Squash Ready for Freezer|
So, my DH & I took a "road trip" up to Atkins Farms in Amherst. Growing up in Amherst I remember when this venue was a small roadside stand. Now, customers from that area shop year round in Atkins' large market in addition to having the opportunity to pick apples in designated orchards during the autumn harvest season.
Our purchased stash of Butternuts from Atkins has been stored in our garage. This fall has been hectic and I just never did get "round tuit" and prep them for our freezer. Well Thank Goodness For That! Any food in our fridge and large freezer was tossed during our long lived power outage. Sitting on our garage floor are the untouched beauties that we purchased about 1 month ago. Oh, yes!
As we are catching up on things, the Butternut Squash is on the top of the list!
Prepping Butternut Squash to Freeze
I usually prep 6 Butternut Squash at once. First, the Butternuts are rinsed/cleaned in cold water. Then, carefully the skin is removed with the aid of my cutting board and a sharp knife. Cut off & toss the stem and rounded top. Then, the long top portion is cut into slices that are circles, and the skin cut off. After removing the seeds, I do not save them, but do save as much of the orange veggie as possible in the surrounding area. 2" chunks of orange squash are placed in two large pots on my stove top. (I use my 2 Dutch Ovens.)
There is no need to add any sugar nor butter/margarine. This is a very tasty veggie and stands quite well on its own!
There will be Butternut Squash on our Thanksgiving Dinner table served in a number of recipes. Soon, Ziploc Freezer bags will be located in our freezer containing this very delicious orange colored family favorite veggie. Life is good!
Do you like the taste of Butternut Squash also?
We will enjoy!