Frozen Hubbard Squash


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.


So Easy to Preserve, 5th ed, 2006