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!
6 mediumwhole fresh butternut squash
1 mediumroasting pan, i used a small turkey roasting pan!
·enough water to depth of 1/2 inch in pan.
1rack in roasting pan.
How to Make Winter Squash - mashed and simple
- 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.
- Bake until soft and easily pierced with a fork, about an hour and a half. Remove from oven.
- Make a slice or two in squash to release heat, then cool until able to handle.
- 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.
- Use a hand masher, to mash to a smooth consistency (no lumps). Do not puree. Note: do not add any seasoning to the squash.
- When cooled, spoon squash into gallon freezer bags, leaving 1/2 inch space at top. When completely cooled, place in freezer.