I’ve lamented before about getting too many veggies from my CSA, or rather, too much of the same thing. The radishes were tough to deal with, but the abundance of winter squash, I figured I could handle that. But still, butternut squash every week is not necessarily my idea of a good time. So, I decided to freeze them. After researching it, a google here, a google there, freezing a puree sounded like the way to go.
I preheated the oven to 400. Cut the squash in half and scooped out the seeds. Debated whether or not to roast the seeds. Decided I was too lazy, so I composted them instead. Brushed the cut side of the squash with a little olive oil, and laid them cut side down on a baking sheet, and added a little water to the pan. Roasted them for about an hour. Removed them from oven and let cool. When they were cool enough to handle, I pureed them in my food processor and then scooped it into jars. Now I have 4 of these bright orange jars of roasted squash puree in my freezer. Aren’t they pretty, they are the very epitome of autumn. I’m not sure how I’m going to use them, any ideas anyone??