Looking ahead to the end-of-summer bounty of winter squashes, here's an easy way to store squash that will be immediately ready for soups, casseroles and appetizer dips.
Preheat oven to 475. Cut in half lengthwise (or in chunks for monsters like Hubbard squash). Spray with cooking spray the cut portion that will be in contact with a large, lipped baking pan.
Bake for an hour, cool enough to handle or more, and scoop out seeds and strings. Scoop out flesh into a food processor. Puree squash, place in gallon sized freezer bags, measuring amount if you choose. Squeeze out excess air, then gently flatten. Freeze flat, then stack the squares for winter use. Instant base or thickening for soup or stew- all year long! If you have dogs, SAVE the skins, seeds and extra pulp; zip that in the processor and you have dog candy, which also can be frozen. Or use for extra nutrition to supplement.
Source: A friend showed me the storing idea; the dog food idea comes from a frugal mind and research about dog nutrition!
By NH veggie lover from Thornton, NH
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