Ingredients
The following ingredients have 4 Servings
- Squash (butternut, pie pumpkin, etc)
- Cooking spray
Instruction
- Preheat oven to 375 degrees F. Line a baking sheet with aluminum foil; spray liberally with cooking spray.Carefully cut squash in half, or quarter if it’s easier to handle. Scoop out seeds.Arrange squash, cut side down, on prepared baking sheet.Bake until soft throughout: a fork should easily pierce the outer skin and penetrate the flesh with ease. Remove from oven and let cool slightly.When cool enough to handle, scoop flesh out of the skin with a spoon, then transfer to a food processor and puree until smooth.Line a large strainer or sieve with coffee filters (slightly moisten them if necessary to help them stick in place) and set over a large bowl. Pour puree into strainer; place in the refrigerator and let drain at least 2-3 hours or overnight. Discard liquid.To freeze, measure desired amount of puree into zip-top freezer bags. Label with the contents, quantity, and date and seal, removing as much air as possible. Flatten out into an even layer, then freeze flat for easy storage.Frozen squash puree will keep in the freezer for up to 6 months. To thaw, place bag in the refrigerator overnight. Alternatively, if you need it quicker, place bag in a container of cool water for 20 to 30 minutes or until thawed.
