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Thanks to all of you on my Facebook page who helped me decide which post went up today. Squash was by far the most voted!
My family loves butternut squash. We always grow three or four plants of it in the garden. Along with eating our harvest fresh, like a true pioneer, I preserve as much as I can. Squash is one of the vegetables you may either store in the garage or root cellar for a few months or it’s an excellent candidate for freezing.
You prepare your squash the same way for freezing or using in my recipe. Peel the skin off using a vegetable peeler. I start from the stem end and chop it into even rounds.
Chop it even bite-sized pieces so it cooks uniformly.
- Butternut squash chopped up
If you’re going to freeze it you need to steam blanch it. Put an even layer in your steamer and cook it for twenty minutes. This stops the enzymes from breaking down the squash, destroying flavor, color, texture, and even nutritional value.
Butternut squash ready for steam blanching
Next, spread out steamed squash on a cookie sheet lined with wax paper. Put it in your deep freezer.
Steamed and ready for freezing
Once frozen, transfer to a freezer bag or glass container.
Frozen and ready for freezer to enjoy later!
Now for my best ever butternut squash recipe!
Baked Garlic and Butternut Squash Recipe-From my book Pioneering Today
1 medium butternut squash
3 cloves minced garlic (we grow our own garlic)
1 Tablespoon Basil
1 Tablespoon Parsley
Sea salt to taste
Preheat oven to 375 degrees. Place diced squash in pan. Sprinkle seasonings and garlic over top. Drizzle with olive oil and stir to coat. Bake in preheated oven for 35 to 40 minutes, or until squash is soft. Stir once during baking to prevent burning and sticking to the pan. You can grade any kind of hard cheese (Parmesan is great) when done. It’s tasty with or without cheese.
What’s your favorite way to prepare squash? Any tips for storing or preserving?
My new book, Pioneering Today, is now available. Read the first chapter here and check out the reviews! FREE exclusive secret recipe and BONUS chapter on Dutch Oven cooking when you forward your Amazon proof of purchase email and mailing address to melissaknorris@juno.com. EXPIRES October 31, 2012
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This looks great! It’s nice to see something other than the same-old, same-old maple/cinnamon/something-sweet ideas when it comes to starchy winter squashes. Thanks for the info on storage, too. I’ll definitely be trying that method!
I do love the sweet versions, but like you, I wanted something different. We love this! I’ve even sliced up butternut squash to look like french fries, baked it with a dash of sea salt and olive oil. My kids loved it dipped in ketchup.
Rats! Went to the grocery store and bought squash to try this recipe, now I see I bought the wrong one.
I didn’t realize you could freeze squash, that is so cool! Back to the grocery store…
lol, oh, dear. Go ahead and freeze whatever kind you bought as well. Was it an acorn? Acorn is my second favorite.
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