Cascading Kitchen notes:
With this squash in the freezer you are a long way toward a number of wonderful meals. It’s easy to get overwhelmed with squash when they are in season so be sure to plan in some time to prep them so they’re available throughout the winter.
How to store your winter squash
To prepare the squash for storage without cooking I like to wash them w/ a solution of 1 tsp bleach/1 gal. water and allow them to dry thoroughly. You can store winter squash in a clean, dry (not the garage), cool place. For longer storage make sure the stem is not damaged and there are no penetrations to the skin.
Another favorite method is to bake multiple squash in the oven and then freeze smaller amounts for future meals.
For large winter squash:
- First cut them in pie wedges.
- Turn the wedge on its back and cut in half.
- Now you have a nice triangle shaped piece to cook.
- Remove the seeds
- For med/small winter squash just cut in half and remove the seeds
- Bake in an oven at 375 degrees until soft.
- Once they are cool enough to handle, scrape the squash meat away from the skin.
- Puree it in a food processor for a nice consistency.
- Freeze in quart size containers.
- Label & date.
This plain squash can be used throughout the winter as:
- a side dish, spiced to complement the main dish
- Use to stuff ravioli if you’re feeling ambitious.
- Fill a lasagna layer. This is really good with a béchamel sauce (white sauce)
- Ingredient in waffles
- Alternatively sauté several diced onions in olive oil, add Curry according to your taste. Add the squash puree and freeze together. Don’t forget to label this squash w/ CURRY.