How to: Roast and Freeze Squash

On September 30, 2011 by Tricia

 

1. Pre-heat the oven to 400°F.
2. Cut the squash in half lengthwise, trimming off the stem.
3. Use a spoon to scrape out seeds and guts.
4. Prick the flesh of the squash with a fork, brush or spray lightly with oil and place flesh-down on a cookie sheet. (Lining the cookie sheet with foil makes for easier clean-up.)
5. Roast for 45 minutes to an hour or until squash is fork-tender when pierced.
6. Allow to cool, and peel off the skin.
7. Chop, cube, mash, or puree.
8. Portion into freezer bags or containers and freeze.