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How to Puree and Freeze a Butternut Squash

Updated on November 9, 2008

Fall is the time of year for squash. There are many different kinds of winter squash out there. You will find them in the produce section at your grocery store. They can be pretty cool looking - butternut, acorn, spaghetti, etc. Because now is the time to be purchasing a very nutritious and yummy vegetable for very little money, now is also the time to put some up for the rest of the winter. While winter squash does store well in a cool, dry place, I prefer to go ahead and process the squash and get it in the freezer to use all winter. Then I have much of the work already done for me and I don't have to worry about the squash going bad over the winter. Today I will show you how to puree and freeze a butternut squash.

You need a large sharp knife to cut through winter squash, because the skins are so tough. The first thing to do is to cut off the stem. After I have the stem gone, I cut the squash straight down the middle. Next I scoop out the seeds and pulp and place all the squash on a pan. I suppose you could roast the seeds of the butternut squash like you do pumpkin seeds, but I didn't have the time. I then bake the squash for about an hour at 350. Once the squash is tender, you scrape out the flesh of the squash into a large bowl.

Once I have it all scraped out, I use my hand mixer to puree the squash. This doesn't take long at all, as the squash is already pretty mushy. It may seem like there are a lot of steps, but there isn't a lot of hands on time. It took me about ten minutes to get three squash in the oven and about twenty minutes to puree them and bag them. I store the pureed squash in quart bags, in two cup portions. This is the right amount to pull out to add to soups or mashed potatoes.

Butternut squash is loaded with vitamins and minerals and pureeing and freezing the squash in the fall when it is freshly picked will allow us to eat this nutritious food all year long at a very reasonable price. Especially in my favorite soup - butternut squash apple soup. Nothing says fall to me like butternut squash apple soup.


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      Heather 6 years ago

      Another idea in after you puree it..putting it in ice cube trays and freezing. When frozen...pop out into ziploc bags ;-)

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      Mary 6 years ago

      I use my cake tester to put a couple of pin holes in my butternut squashes, then I microwave them for two or three minutes turning them every 30 seconds. They cut easily, seeds are easy to remove, and baking time is reduced.

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      smfw 7 years ago

      Did an awesome job with clear directions and pictures.

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      Jeanette 8 years ago

      Because raw winter squash is often really hard to cut, I usually wash it, then put it into a 350 oven, directly onto the rack for about 15 minutes. Once it's cool enough to handle, it's much easier to cut in half and scoop out the seeds. Then return it to the oven to finish cooking.

    • marisuewrites profile image

      marisuewrites 9 years ago from USA

      I'm glad you did this hub about butternut squash, It's one of my favorites, but it's hardness makes it really hard to work with. A few Christmas' ago, my husband was attempting to slice the squash and the knife slipped, narrowly missing his hand!

      Have you ever added butternut squash puree to mac and cheese? Go easy, as the flavor is strong, but just adding about 1/4 to 1/3 c to the mac and cheese dish makes it creamy and of course, more nutritious.

      great hub!