Thursday, November 7, 2013

~Butternut Squash~

Mashed Butternut Squash ready to place in freezer bags.
The carton of Butternut Squash had been sitting on our garage floor for a good 2 weeks.  It's location was just to the left of our entry into our Family Room.  I sure could not miss it while glancing over - each time I went in or out of the door.  The squash that had been purchased at Meadowbrook Farm in October would be prepped to enjoy this month and also for our freezer to eat later. 

This "project" has become a tradition.  Butternut Squash is just delicious after it has been cooked.  No sugar nor spices are needed to enhance the taste!  While growing up, my family always raised this veggie and froze it.  Living in an apartment so many years ago in Hampden, MA, my DH & I had a large veggie garden.  Our landlord knew of my desire to grow our veggies, so he plowed a section of his rich soil side yard for us to plant our crops.  It was great!  That was all B.C. = Before Children!  Time moves on!  Now, I purchase the local fresh veggies when they in season and continue to freeze them.

Cut peeled chunks
Utensils I use:  Dutch Oven or Pot, Cutting Board, Knife, Spoon, Colander, Ziploc Freezer Bags, Marker for Labeling

Butternut Squash  
  1. Rinse/clean the Butternut Squash under cold running water.
  2. Dry.
  3. Using a cutting board & a sharp knife, cut off & toss the stem and rounded top.
  4. The long top portion is cut into slices. The slices are circles.
  5. Cut the peel off & discard.
  6. Cut each peeled circle into 2" chunks and place in large Dutch Oven/ pot.
  7. The lower portion containing seeds remains.  Remove the seeds with a spoon.
  8. I save as much of the orange vegetable as possible that surrounds the seeds.  Cut off the peel.
  9. Cut into pieces & place in Dutch Oven/ pot.
  10. Add cold water to container (so it reaches about 2" up in the pot)
  11. Turn the heat to High.
  12. After a Boil is reached, lower the heat and simmer about 13 - 15 minutes, until pieces can be pierced with a fork.
  13. During the cooking minutes, carefully stir the Squash pieces often in the pot, so they soften equally.
  14. Drain the squash using a colander.
  15. Return the chunks to the large pot and mash.
    15.  Cool until comfortable to pack in Ziploc Freezer Bags. 
    16.  Pack about 2 Cups of mashed Squash in Ziploc Freezer Bags.
    17. After labeling, store in freezer.

File Photo
Whenever Butternut Squash is desired for dinner, a bag is unwrapped.  The frozen chunk of squash is placed in a Corning Ware container with a lid.  Reheat in the microwave.  No Butter/ Margarine or spices are needed.

Do you serve Butternut Squash?  Have you frozen it?  It's very tasty!


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