Winter squash is always a bargain in season! It's high in nutritious and taste but low in calories and price. Just before we left for Florida, one of the kids brought me two large, home grown butternut squash, a type of winter squash. Winter squash keeps nicely in a cold, dark location but I decided to freeze the squash instead. Part of the reasoning was for later convenience but the main reason was not leaving any food that may spoil while we were away.
I uses a chef's knife to cut the butternut squash in half starting at the top on one side then slowly working towards the base of the squash. Once I reached the base, I continued cutting up the other side. The seeds are found inside the round base of the squash. I scooped out the seeds and set aside to be cleaned then air dried for next year's garden. Of note, saving seeds from produce even store bought is one way to accumulate free seeds for the garden.
This method really is a no mess, no fuss method for cooking squash. It lends itself nicely for cooking larger winter squash or larger quantities however, I often use this method to cook acorn squash. When cooking acorn squash, I add a little butter and salt in the cavity. I didn't add butter or salt for this batch of butternut squash so it would be more versatile for later use.
Winter squash will be plentiful and low cost for another month so I plan to freeze a bit more. It can also be dehydrated and canned. When dehydrating the squash is shredded then steamed lightly before dehydrating. It can then be hydrated much the same as you would instant potatoes or the dried flakes can be added as an ingredient in dishes for extra flavour. Winter squash cannot be safely canned as a purée because it is too thick for proper heat penetration during process. It can be safely canned in chunks processed in a pressure canner. Be sure to put up plenty of this budget stretching, versatile and delicious vegetable!