Quality: Select firm, mature squash with a hard rind.
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 squash in cold water and stir occasionally.
4. Package, leaving ½-inch headspace. Seal and freeze.
This recipe applies to all winter squash.