We've had a good harvest of butternut squash this year, which I love! It's not a squash that stores particularly well because it is a bit thin skinned. In our root cellar, it will be one of the first to break down, get moldy and grow soft. It can still be used if the skin is moldy - just clean well and peel, but it will get soft quite quickly, too. We don't want to feast now, and then have none, so we want to preserve some.
Friday, October 21, 2011
Preserving Butternut Squash!
We've had a good harvest of butternut squash this year, which I love! It's not a squash that stores particularly well because it is a bit thin skinned. In our root cellar, it will be one of the first to break down, get moldy and grow soft. It can still be used if the skin is moldy - just clean well and peel, but it will get soft quite quickly, too. We don't want to feast now, and then have none, so we want to preserve some.
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Normally I cook my pumpkin down every year in a pot and cook off the water, then freeze for later use. Inevitably it's still pretty watery. I like this idea of baking it and straining, seems like a lot less work and far less water in the resulting meat.
ReplyDeleteIt's what I always do for muffins, bread and pie! It's ready to go! I regret the loss of the 'juice' for soups, but I'll make those now with fresh squash and freeze the pre-made soups.
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