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.
*our favorite jam recipes, including our 3 ingredient plum jam (one ingredient is water!)
*the troubleshooting guide- ever had jam not set? We've got you covered
*our fruit chart with ph (for canning safety) and pectin levels
Chop it even bite-sized pieces so it cooks uniformly.
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.
Next, spread out steamed squash on a cookie sheet lined with wax paper. Put it in your deep freezer.
Once frozen, transfer to a freezer bag or glass container.
Now for my best ever butternut squash recipe!
Baked Garlic and Butternut Squash
1 medium butternut squash
3 cloves minced garlic (we grow our own garlic)
1 Tablespoon Basil
1 Tablespoon Parsley
Sea salt to taste
What’s your favorite way to prepare squash? Any tips for storing or preserving?
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Melissa K. Norris inspires people's faith and pioneer roots with her books, podcast, and blog. Melissa lives with her husband and two children in their own little house in the big woods in the foothills of the North Cascade Mountains. When she's not wrangling chickens and cattle, you can find her stuffing Mason jars with homegrown food and playing with flour and sugar in the kitchen.