Preparation:
Wash and cut squash in chunks; remove seeds. There's no need to peel.
Blanching Time:
Winter squash must be thoroughly cooked before freezing. Boil, steam or cook chunks in pressure cooker until tender. Scrape pulp from the rind; mash or press through a sieve. Cool immediately.
Pack:
Leave 1/2 inch of headspace.
Yield:
3 pounds = approximately 2 pints.
Freezing Guide:
Page 1 - Vegetable Freezing Guide: Blanching and Packing
Page 2 - Preparation and Blanching Times for Specific Vegetables
Page 3 - Cooking Frozen Vegetables
Winter Squash Recipes:
Baked Hubbard Squash
Acorn Squash Rings
Acorn Squash with Apples and Honey
Butternut Squash Pie
Slow Cooker Acorn Squash Recipe
Acorn Squash with Apple Beef Stuffing
Ham Skillet with Acorn Squash
Butternut Squash with Raisins
Butternut Squash and Apple Casserole
Butternut Squash Crockpot
Winter Squash Recipes
Side Dish Casseroles
