Filling the Freezer—Winter Squash

Butternut squash is one vegetable that transfers beautifully from the freezer to the table. About the time my local farmer’s market is winding down for the season, I purchase more squash than I can possibly carry in one load. And when I have a little bit of time at home, I load my oven with split, seeded, unpeeled squash and roast. After cooling, it’s easy to scoop the flesh and purée. I later use the puréed squash as a delicious side (season on the fly with maple syrup and cinnamon, or orange zest and ginger), or as the star ingredient in soup or risotto.   Read More >>

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