winter squash - mashed and simple

Name: Winter Squash - mashed and simple
Prep time: 1 h 30 min
Cook time: 1 h 30 min
Yield: 32
Cuisine: American
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.

(1 RATING)

29 Pinches 4 Photos

Beth M.

M.V. Island, MA

Updated on Oct 18, 2011

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!

Rate

prep time 1 Hr 30 Min

cook time 1 Hr 30 Min

method Bake

yield 32 cups, or 8 quarts=two gallons!

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.

How To Make winter squash - mashed and simple

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.

Step 2

Bake until soft and easily pierced with a fork, about an hour and a half. Remove from oven.
Step 3

Make a slice or two in squash to release heat, then cool until able to handle.
Step 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.
Step 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.
Step 6

When cooled, spoon squash into gallon freezer bags, leaving 1/2 inch space at top. When completely cooled, place in freezer.
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