Quality: Select firm, mature squash with a hard rind.
- Cook until soft in boiling water, in steam, in a pressure cooker or in an oven.
- Remove pulp from rind and mash.
- To cool, place pan containing butternut squash in cold water and stir occasionally.
- Package, leaving ½-inch headspace. Seal, label and freeze.
This recipe applies to all winter squash.
So Easy to Preserve, 5th ed. 2006