Topic: In The Kitchen
Today was the day to harvest the butternut squash from the garden. There were 10 of them!
I wanted to have them already cooked when going into the freezer so I decided to go with a whole roast, scoop and mash.
This is one tray out of the three total. The squash were cut top-to-bottom and the seeds scooped out. I brushed olive oil on the cut side and then placed them cut side down on a baking pan. After adding a cup of water to the pan I baked them for 45 minutes at 375 degrees.
After baking, I used a spatula to lift them out and place them cut side up on a board to cool.
When cooled, I scooped the flesh into a big bowl and used a potato masher on it. Since it will be used in a variety of recipes, I did not add anything to the mash.
I measured out one cup portions into sandwich bags and squeezed out all the air. These were then stacked into gallon freezer ziplock bags and marked with date and contents before going off to the freezer.
The final count was 19 cups of butternut squash. Yummy!