The Big Red Pot teaches you how to cook, cut and freeze a Butternut Squash to use as baby food in soups or to serve as a side dish.
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For butternut squash you can just pop the WHOLE thing in the oven! I line a cookie sheet with foil and place it in without any cutting or anything. Once it is cooked enough that a knife can go right through I slice it in half length-wise, scoop he seeds out, and then scoop the squash out. So much easier than trying to peel/cut a hard raw squash!
Thanks for sharing my post Crystal – I appreciate that! If anyone is interested, I’m doing a Back to Basics Challenge and I’d love for others to join me!
@Bethany at The Big Red Pot,
http://thebigredpot.blogspot.com/2010/11/back-to-basics-series.html
@Bethany at The Big Red Pot,
Just wondering about the “challenge” part?
@Carol, this first week is a challenge to each of us to get 8 hours of sleep:
http://thebigredpot.blogspot.com/2010/11/mental-health-monday-back-to-basics.html
and then each monday after that is a new challenge for the week to focus on the important, basic things that I know I have started neglecting
I hope that makes sense!
Conincidence – we’re having butternut soup tonight! I cook mine in the crockpot, then puree and freeze.
Typo: “Depot” should be “Pot.”
I love growing butternut squash because it keeps so well through the winter…meaning I don’t have to take the time to freeze it or use up my valuable freezer space!
I just slice it in half, bake, and then scoop it out and puree in the blender. We love using the puree in our pancakes, and of course also as baby food!