I got a bunch of butternut squash at the Farmer’s Market and I don’t want it to go bad. I want to freeze it for future use but not sure what is the best way. Should I roast it and cube it first or just cut them in half and freeze them to thaw out and roast later? Any recipies or uses would be appreciated as well as I have never cooked with butternut squash before.
Place the squash on shelves or screens so air can circulate around them and store in a dry, dark, well-ventilated, cool place (50 to 55°F) place. Do not store uncooked winter squash in the refrigerator or in an area where the temperature may drop below 41°F. Below 40 degrees will cause chilling injury to the squash and alter flavor and texture. Stored properly, winter squash will keep 2 to 6 months depending on variety, at room temperature they should keep for at least 2 to 3 weeks. Check them on a regular basis, turning occasionally, and look for any signs of deterioration. Don’t store squashes near onions, potatoes, apples or pears which give off ethylene gas and spoil the squash.
Refrigerate cooked squash after tightly wrapping the cut pieces in plastic wrap and use within five days. Cooked pieces, mashed or pureed squash can by portioned out and packed into freezer bags with the air removed, and stored in the freezer for later use.
They keep without you doing anything, just on the counter for a couple of weeks. They’re a bit like pumpkin, so you could just cook them,then puree them and then freeze them.
Check out http://www.foodtv.com and do a search. You’ll find great recipes, especially for soups.
The easiest way to cook them is to bake them. Just cut them in half, take out the seeds, and put cut side up in a baking dish. I put a bit of butter in the hole, sprinkle with salt and pepper. Then add about 1/2 in. of water to the dish, cover with tin foil and bake at 350 for about an hour. People love to also sprinkle them with brown sugar and or cinnamon before baking. Good luck.
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Place the squash on shelves or screens so air can circulate around them and store in a dry, dark, well-ventilated, cool place (50 to 55°F) place. Do not store uncooked winter squash in the refrigerator or in an area where the temperature may drop below 41°F. Below 40 degrees will cause chilling injury to the squash and alter flavor and texture. Stored properly, winter squash will keep 2 to 6 months depending on variety, at room temperature they should keep for at least 2 to 3 weeks. Check them on a regular basis, turning occasionally, and look for any signs of deterioration. Don’t store squashes near onions, potatoes, apples or pears which give off ethylene gas and spoil the squash.
Refrigerate cooked squash after tightly wrapping the cut pieces in plastic wrap and use within five days. Cooked pieces, mashed or pureed squash can by portioned out and packed into freezer bags with the air removed, and stored in the freezer for later use.
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Store them in a cool, dry place – out of direct sunshine.
Scrub the outside, slice open, remove seeds and membranes.
Fill with packed brown sugar, a pat of butter, and a pinch of nutmeg.
Bake at 350 or 375 until soft and the sugar is melted. Hint: cook on a foil lined cookie sheet for easy clean-up. They can boil over.
Microwave: Scrub outside. Prick all over with a sharp paring knife. Place on a microwave plate and cook for 6 to ten minutes on high (according to microwave instructions) or until soft.
Slice open, remove seeds, and dress as desired.
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