Frozen Butternut Squash

  

Quality: Select firm, mature squash with a hard rind.

Instructions:

  1. Cook until soft in boiling water, in steam, in a pressure cooker or in an oven.
  2. Remove pulp from rind and mash.
  3. To cool, place pan containing butternut squash in cold water and stir occasionally.
  4. Package, leaving ½-inch headspace. Seal, label and freeze.

This recipe applies to all winter squash.

Source:

So Easy to Preserve, 5th ed. 2006




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