Butternut Squash to spare

We got from our CSA a 20 pound butternut squash. We washed it and cold stored it in the garage for a few months. But when it was time to eat it, we knew we would be storing A LOT for the weeks to come. This versatile and tasty winter squash that will see us through many meals.

When I cut this monster squash open, I half-baked the whole thing (in 2 batches because only half would fit in my oven at a time!!). First I baked the whole squash on the rack at 350 for about a half hour. Then, I cut in half lengthwise, and cut each half in half to fit in a 10x13 inch pan. I baked 2 fourths at a time, in two pans, with a 1/2 cup of water in the pan. Again at 350, for 30 minutes.

Once they were the semi-cooked (softer than a carrot, but firmer than a pear), I let them cool, then peeled, seeded, and cubed the whole thing. Then I measured 2 generous cups full into freezer bags, sucked out the air, and tossed them in the freezer. It has been super handy to pull out these little goody bags, microwave their contents for 4-5 minutes til they are both defrosted and finished cooking, and throwing them into quick, tasty, and nurtritious meals! The frozen and re-heated squash tastes fresh, holds it's cubed shape well in soups and pastas, and retained its buttery color.

This sort of approach should work well for any winter squash, even the ones that are small enough to be baked in the microwave. Although I must warn against microwaving whole squash for too long... (winter squash advisory)