1) Split in half length wise or in pieces if too big, like Hubbard. 2) Roast on a sprayed pan at 375 degrees till soft, about an hour. 3) Let cool a bit, or longer, and scoop out seeds, saving them for your dogs (later). 4) Peel squash or scoop out flesh, again saving skin and other leftovers. 5) Puree in processor, put in freezer bags, pressing bags flat for easier stacking in freezer. 6)Puree the rest and feed to dogs- they LOVE it like candy. They also like just pieces of the roasted skin.
Now you have squash ready to use in soups, mixing with sweet potatoes or in appetizers or pie. Three cheers for winter squash! ... View related article.
