Simple Butternut Squash

Directions

1. 1
   Preheat oven to 350.
2. 2
   Cut in half horizontally and then cut in half vertically.
3. 3
   Scoop out seeds.
4. 4
   Place halves face down (skin up) in a few large rectangular casserole dishes.
5. 5
   Add an inch of water to the bottom of each dish.
6. 6
   Bake for 45 to 90 minutes depending on squash.
7. 7
   Check periodically and replace water.
8. 8
   The squash is done when you can easily pierce the skin and flesh with a fork.
9. 9
   Scoop away flesh from the skin and allow it to cool in a bowl.
10. 10
    Freeze as is for a more solid texture or mash for a smooth texture.
11. 11
    You can run it through a food mill if you're making baby food.
12. 12
    (Freeze) place in freezer bags, remove remaining air and freeze flat.
13. 13
    Lasts up to six months in a deep freezer.
14. 14
    TIP Add seasoning like butter or brown sugar when reheating.