Winter Squash - mashed and simple

Beth M.

By
@BakinTime

These are the easiest ever directions I've used for cooking fresh Butternut squash!
When I agreed to take six whole Butternut squash to cook ahead and mash and freeze, for our 40th Annual Harvest Supper, I thought I had agreed to a lot of work.
All I did was wash the squash in the sink first, in a bath of salt and vinegar and water; and scrub them well.
I placed them on a rack in a roasting pan, standing upright, and poured in enough water to a depth of 1/2 inch. So simple!


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Comments:

Serves:

32 cups, or 8 quarts=two gallons!

Prep:

1 Hr 30 Min

Cook:

1 Hr 30 Min

Method:

Bake

Ingredients

6 medium
whole fresh butternut squash
1 medium
roasting pan, i used a small turkey roasting pan!
enough water to depth of 1/2 inch in pan.
1
rack in roasting pan.

Directions Step-By-Step

1
Preheat the oven to 375 degrees. Put wire rack in roasting pan and add 1/2 inch of water.Place as many squash upright in roaster as will fit. No lid is needed.
2
Bake until soft and easily pierced with a fork, about an hour and a half. Remove from oven.
3
Make a slice or two in squash to release heat, then cool until able to handle.
4
Cut squash in half length wise; continue to cool. While still warm, scoop seeds out with a large spoon or an ice cream scoop. Place flesh in a large pan.
5
Use a hand masher, to mash to a smooth consistency (no lumps). Do not puree. Note: do not add any seasoning to the squash.
6
When cooled, spoon squash into gallon freezer bags, leaving 1/2 inch space at top. When completely cooled, place in freezer.

About this Recipe

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, Healthy