Tuesday, October 9, 2012

I picked the last of my winter squash from my garden today. I will probably freeze some since this is too much squash to eat now.                                                
To freeze winter squash, wash and cut in half. Remove the seeds and pulp and discard. Cut the squash meat into 1 inch squares and cut off the outer rind. Boil the cut-up pieces for about 10 minutes until they are soft but not mushy. Drain and cool quickly in ice water. When cool, drain and mash using a potato masher and pack into pint or quart freezer bags and freeze. These will be used for a cooked winter squash side dish or for pumpkin pies this winter. I can't wait!

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