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How to Freeze Winter Squash

November 22, 2009
  1. To begin, preheat the oven to 375° – 400°.
  2. Wash the squash, slice down the middle, and scoop out any seeds and pulp with a spoon.  Place both halves of the squash face down into a casserole dish, and add ¼”- ½” of water.
  3. Bake for 45-60 minutes, depending on size of squash.
  4. Remove the squash from the oven and peel off the skin.  Puree the squash in a blender or with a hand mixer.
  5. Place the pureed squash into freezer bags.  It may be helpful to freeze the squash in measured 1 or 2 c. servings, to be used in recipes needing a certain quantity of squash.  This saves the work of thawing and re-freezing too much.

From November 22, 2009 Fox & Fawn Farm Newsletter

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