Did you know you can substitute cooked squash for cooked pumpkin in any recipe?
Last year I grew pie pumpkins, but no winter squash. This year I did grow winter squash and use it instead of pumpkin when a recipe calls for pumpkin. (Confused yet?)
It seems to me that the Red Kuri squash I grow has more flavor so I prefer it. Besides that, my individual squash are usually bigger than the two of us can consume at one meal so I process whatever pulp remains into puree to be stored in the freezer.
We had baked fish fillets, mashed potatoes with gravy and baked squash for dinner last night.
I bake my squash by cleaning out the seeds, putting cut side down in a baking dish, pouring boiling water into the dish to about a 1" level. The squash then goes into the oven at 350° for at least an hour. Last night I ended up baking it about 10 minutes longer until the pulp tested (with a fork) as soft as I wanted. It was a big squash and when cutting it in half (from top to bottom) I succeeded(?) in getting one half bigger than the other. Oops.
After dinner I had about two/thirds of the squash left over.
I scooped out the remaining pulp, put it in a bowl and mashed the heck out of it with my potato masher. There was a time when I would process the pulp in a blender, but found it easier (with less clean up) to simply mash it well.
Pressing the mixture flat not only forces the air out of the bag but makes flat, pancake-like bags that are easy to stack in the freezer. The second bag didn't have a full two cups in it (two cups being perfect for a
One big winter squash equals killing two birds . . . or a veggie for dinner and freezer ready puree for baking . . . with one stone!