|Last year's squash harvest|
How to Puree Winter Squash
STEP 1: First wash the squash, cut the top off, and scoop out pulp and seeds (Don't throw the seeds away - they are healthy and delicious roasted!).
STEP 2: Next cook the squash using one of the following methods.
- Microwave Method - Cut up the squash into pieces that will fit in your microwave (no peeling necessary). Cover “meat” side of the squash pieces with plastic wrap and microwave for 5-15 minutes or until "meat" is tender and you can scoop it out with a fork.
- Oven Method - Cut up the squash and place, cut sides up, in ungreased rectangular baking dish (13x9x2") (no peeling necessary). Pour water into dish until 1/4" deep. Cover with tin foil and bake in 400 degree oven 30-40 min, in 350 degree oven about 40 min, in 325 degree oven about 45 min or until tender.
- Boil Method - Peel and cut the squash into slices or cubes (make sure you read my instructions on how to peel one first) - boil cubes in water 15 to 20 min. or until tender.
- Steam Method - Heat water in steamer pot. Peel and cut the squash into slices or cubes (make sure you read my instructions on how to peel one first). Steam squash slices for 12-15 min. Steam squash cubes for 7-10 min or until tender.
- Pressure Cooker Method - Cut up squash until it fits inside the pressure cooker (no peeling necessary). Add a cup of water. Cook on high pressure for 5-6 minutes or until tender.
STEP 3: Cool squash to touch. Then scrape out “meat” of squash with a fork. Place the "meat" in a blender or food strainer and puree (adding a little water if necessary).
STEP 4: Use squash puree in a recipe immediately or divide in usable portions (1/2-Cup, 1-Cup, or 2-Cup increments depending on the recipes you use) and freeze squash in freezer bags.
Here are some of my favorite recipes that use pureed squash:
What about you? What do you do with Winter Squash? I'd love to hear. Happy frugal Friday.