Winter Squash:
Quantity
Fresh winter squash comes in many varieties and sizes. Here are quantities for the most common types:
Acorn Squash: 1 large or 2 medium
Butternut Squash: 1 medium to large
Pumpkin*: 1 small to medium
1. Prep
Wash, cut in half, and remove seeds with a spoon. If the squash is large, cut the halves in half, making 4 pieces.
2. Cook
Oven Method: Preheat oven to 350 degrees. Place squash halves face down in a roasting pan. Pierce the squash with a fork 2 or 3 times. Pour ½ cup of water in the bottom of the pan. Bake for 45 minutes. The squash is done if a fork slides easily into it or it can be mashed easily. Let cool.
Microwave Method: Place the squash in a microwave-safe dish. Pierce the squash with a fork 2 or 3 times. Pour ½ cup of water in the bottom of the dish. Cover with a lid. Cook on HIGH for 13 -15 minutes. Let stand for 5 minutes. The squash is done if a fork slides easily into it or it can be mashed easily. Let cool.
3. Puree
Scoop squash meat away from the skin into the bowl of a blender or food processor. Discard the skin. Add ½ cup of water and begin to puree. You may need to add ¼ to ¾ cup of water to get a smooth texture. At least once during the puree process, stop the appliance and scrape down the sides of the bowl with a spatula.
4. Freeze
Pour or spoon the pureed squash into ice cube trays and cover them. Put them in the freezer for 8 to 10 hours or overnight.
5. Pop and Store:
Write the type of squash and the date on a freezer storage bag. Remove the baby food trays from the freezer and quickly run hot water over the back of the tray. Twist the tray to pop the squash cubes out and into the freezer storage bag. Place the storage bag in the freezer.
Makes: About 24 one-ounce servings
*See no-cook recipes for canned pumpkin