Roast the squash, don't boil it. Use a big chef knife, drive the point into the squash, and slice down the length toward the top. Then set it upright, and slice down the rest of the way. Scrape out the seeds, but don't peel. Put it cut side down on a silicone baking mat or oiled baking tray, and bake it at 350 until it starts to seep liquid and feels soft when you press on it. Cool. Scrape the cooked squash out of the skin. Puree. Measure out what you need and freeze the rest.
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Roast the squash, don't boil it. Use a big chef knife, drive the point into the squash, and...