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Freezing Winter Squash Puree

Cooked and frozen winter squash purees are ready to use in pies, soups, muffins, and other dishes. It's a convenient way to store the winter veggie.

Ingredients:

Winter squash

Rimmed baking dish

Food processor, immersion blender or potato masher

Freezer bags or containers

Directions:

1. Preheat the oven to 400 degrees. Cut squash in half lengthwise and scoop out seeds. Place the squash halves cut-side down in a rimmed baking dish and pour in 1/2-inch of water.
2. Bake until the flesh of the squash is completely cooked and the peel is starting to show a few brown spots, about 40-60minutes.
3. Remove squash from the oven and turn over and let cool for 10 minutes. Scoop out the cooked flesh with a spoon.
4. Use a food processor, immersion blender or potato masher to process the squash, however, do not add liquid when you puree the pulp.
5. Measure, pack and label the cooked squash into freezer bags or containers. Freezes well up to 6 months.