Winter Squash - mashed and simple
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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- 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.
- rack in roasting pan.
1Preheat 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.
2Bake until soft and easily pierced with a fork, about an hour and a half. Remove from oven.
3Make a slice or two in squash to release heat, then cool until able to handle.
4Cut 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.
5Use a hand masher, to mash to a smooth consistency (no lumps). Do not puree. Note: do not add any seasoning to the squash.
6When cooled, spoon squash into gallon freezer bags, leaving 1/2 inch space at top. When completely cooled, place in freezer.