winter squash - mashed and simple
(1 rating)
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 rating)
yield
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
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6 mdwhole fresh butternut squash
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1 mdroasting pan, i used a small turkey roasting pan!
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enough water to depth of 1/2 inch in pan.
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1rack in roasting pan.
How To Make winter squash - mashed and simple
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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.
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2Bake until soft and easily pierced with a fork, about an hour and a half. Remove from oven.
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3Make a slice or two in squash to release heat, then cool until able to handle.
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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.
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5Use a hand masher, to mash to a smooth consistency (no lumps). Do not puree. Note: do not add any seasoning to the squash.
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6When cooled, spoon squash into gallon freezer bags, leaving 1/2 inch space at top. When completely cooled, place in freezer.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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