BUTTERNUT SQUASH*
Butternut squash is closely related to pumpkins, so the texture and taste of the flesh is very similar. It has loads of Vitamin A, Beta Carotene and other nutrients. It is a one of the more versatile of the winter squash. It has a very hard shell and should never be stored in the 'fridge. If you have several, leave the butternuts in a cool, dark place with plenty of air circulation and check every 2-3 weeks for soft spots, so you can use those first. If you don't have storage and want to go ahead and prepare the pulp for later use, follow the preparation directions below.
BASIC PREP OF SQUASH PULP
USE THIS METHOD TO PREPARE PULP FOR RECIPES .
Wash butternut and slice longwise into two halves. Remove seeds if you choose or you can wait until squash is cooked to remove them. Place face down in a shallow pan with about 1/4 cup of water. Bake in the oven at 350 degrees for about 30-40 minutes, depending on the size of your squash. If you use the microwave, cover squash and time at about 12 minutes on high. When you can stick a fork through the skin, it is done. Set aside to cool and then scrape out the pulp. Use immediately or store covered in the fridge for 2-3 days.
Freezing prepared pulp is very easy. Just cook the squash, as directed above. Remove the pulp from the cooled squash. Fill up the freezer bags with squash, squeezing all the air out before sealing and place flat in the freezer.
NOTE: ONLY use freezer bags. A regular zip-lock type will not hold up and your food will get freezer burned. The frozen pulp will last for about 6 months.
*This information can also be applied to most any other winter squash by nothing more than adjusting your cook times for smaller sized squash.
