Simple Butternut Squash

1. 1

   Preheat oven to 350.

2. 2

   Cut in half horizontally and then cut in half vertically.

3. 3

   Scoop out seeds.

4. 4

   Place halves face down (skin up) in a few large rectangular casserole dishes.

5. 5

   Add an inch of water to the bottom of each dish.

6. 6

   Bake for 45 to 90 minutes depending on squash.

7. 7

   Check periodically and replace water.

8. 8

   The squash is done when you can easily pierce the skin and flesh with a fork.

9. 9

   Scoop away flesh from the skin and allow it to cool in a bowl.

10. 10

    Freeze as is for a more solid texture or mash for a smooth texture.

11. 11

    You can run it through a food mill if you're making baby food.

12. 12

    (Freeze) place in freezer bags, remove remaining air and freeze flat.

13. 13

    Lasts up to six months in a deep freezer.

14. 14

    TIP Add seasoning like butter or brown sugar when reheating.

No additional tips available.