Real Recipes From Real Home Cooks ®

winter squash - mashed and simple

★★★★★ 1
a recipe by
Beth M.
M.V. Island, MA

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!

★★★★★ 1
serves 32 cups, or 8 quarts=two gallons!
prep time 1 Hr 30 Min
cook time 1 Hr 30 Min
method Bake

Ingredients For winter squash - mashed and simple

  • 6 md
    whole fresh butternut squash
  • 1 md
    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

  • 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.