FreezerFriendly Butternut Squash Mac & Cheese Mac Cheese, Cheddar
Baking sheet. Parchment paper. Freezer bags. tb1234. Similarly to one of the ways to freeze potatoes, cut the round ends off the squash and use a vegetable peeler to remove the veggie's outer layer. After peeling, cut the squash into one-inch chunks and place them in a single layer on a parchment-lined baking sheet.
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Place the raw cubes or slices of summer squash in boiling water for 1 minute. Remove the squash from the water with a slotted spoon and immediately place in a bowl of ice water for another minute to stop the cooking. Drain the squash and remove to a paper towel-lined baking sheet to drain. The squash will still have some moisture on it even.
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Add sliced squash and boil, uncovered for 3 minutes to blanch. While the squash is blanching prepare an ice bath. Once three minutes is up, drain the squash and transfer it to the ice bath. Drain squash and lay out on tea towels to dry. Place the dry slices in a freezer bag and squeeze out as much air as possible.
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Use a slotted spoon or skimmer to lower pieces into boiling water for about a minute. Remove the pieces promptly and place them in a bowl of ice water. Remove, drain, and dry on a clean tea towel. Both big and small squash, like this Lemon Drop variety, can be frozen to enjoy later if you're not able to eat them fresh.
Honey Roasted Butternut Squash with Cranberries + Feta
Peel the squash, and remove its seeds with a spoon. Slice the squash into manageable chunks (roughly 1-inch cubes). Lay out the diced squash on a baking sheet in a single layer, then place it in the freezer for about an hour, or until frozen. Transfer the squash to a plastic bag, and store in the freezer for up to a year.
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Instructions. Chop the ends off of a butternut squash, slice lengthwise, and remove the seeds/guts. Bake on tray or in dish at 425ยฐ FACE UP for 45-60 minutes, until fork tender. Allow to cool for about 15-20 minutes and then use a spoon to gently remove the flesh from the skin.
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Pat dry with additional paper towels. Remove the paper towels and place the pans with the squash in the bottom of the freezer until frozen, about 1 1/2 hours. Once frozen, transfer the squash to a resealable 1-gallon plastic bag. Lay the bag flat on the counter and, using a straw, suck out any remaining air in the bag.
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You can bake, mash, fry, or roast butternut squash, or turn it into soup. Additionally, butternut squash is not just limited to savory dishes; it's also a wonderful addition to breads, muffins, and even pies, offering a sweet, hearty flavor that is truly distinct. This collection of 36 frozen butternut squash recipes includes traditional and.
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Thaw the frozen soup overnight in the refrigerator. Pour the ingredients into a large pot. Bring to a boil over medium high heat. Reduce heat to medium low and simmer until squash is tender. Before serving mix the sour cream into the soup. Makes 4 servings and can be doubled easily.
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Transfer the squash to a large baking sheet. Place them in a single layer; don't stack them. Flash-freeze them. Place the baking sheet in the freezer to freeze the squash. Transfer the frozen slices to the bags. Then, vacuum seal them or press out as much air as possible before zipping them closed.
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Peel the squash and remove the seeds with a spoon. (Toss these innards or reserve the seeds for roasting later.) Slice the squash into manageable chunks, like 1-inch cubes or slices. Spread the cubes or slices on a parchment-lined baking sheet in a single layer. Freeze at least one hour, or until fully frozen.
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The best way to freeze raw butternut and other varieties of winter squash is in one-inch cubes, after first peeling it and removing the seeds. Peel and cut the squash into one-inch chunks. Spread the pieces in a single layer on a parchment or wax paper-lined baking sheet and place in the freezer. When completely frozen, transfer the squash to a.
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First, thoroughly wash and scrub each squash to remove any dirt that may be lingering on it. Next, remove each end of the squash using a knife. Carefully slice each squash into slices that are about 1/4 inch thick. Bring a large pot of water to a rolling boil. Then carefully drop the squash into the pot and blanch for 2-3 minutes max.
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Find a baking sheet that is small enough to fit in the freezer and line it with parchment paper. Place the dry blanched squash cubes on the baking sheet and spread them out so that they don't touch. Freeze until the squash is solid, about 1 hour. Remove the baking sheet from the freezer and transfer the squash to ziplock plastic freezer bags.
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Peel or cut the outer skin off. Cut the squash in half and scoop out the seeds. Chop the squash into cubes. Place the cubes in a pot of boiling water for 3-5 minutes. Use a slotted spoon to transfer the cubed squash from the boiling water and place it in a bowl of ice water for another 3-5 minutes.
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To freeze, ladle cooled soup (without sour cream) into airtight containers. Leave 1-inch of space at the top. Freeze up to 3 months. To reheat, run container from freezer under hot water to release the soup. Transfer soup to a pot or large microwave safe container. Heat with a bit of water, stirring occasionally.
