Squash store well when properly cured and, for a lot of people, is a winter comfort food. Preparing the squash isn't difficult but if you cook a large one you can be eating it for several meals. An alternative is to cook the squash and freeze it.

WHAT IS NEEDED

Freezer space

Cutting board

Large, sharp knife

Heavy duty spoon or scraper

Cake or other pan large enough for the two squash halves

Water

Aluminum foil

Mixing bowl

Electric mixer and beaters

Muffin tins

Kitchen spray or oil

Oven

Freezer bags

Step 1: Squash Prep and Handling

Wash the squash.
Lay the squash on the cutting board and split it lengthwise. Photo 1
Use a large spoon or scrapper to remove the inside membranes and seeds. Photo 2
Place the halves in the pan with 1/2" of water in the bottom of the pan. Photo 3
Cover the squash tightly with foil
Bake at 350F for about an hour, or until the squash is soft all the way through.
Carefully remove the pan from the oven and remove the foil away from you to prevent steam burns.
Carefully empty the hot water in the sink.
Use a heavy spoon to remove the soft flesh from the skin and place the flesh in a bowl. Photo 4
Use the mixer to remove any lumps in the flesh.
Coat the muffin pan cavities with kitchen spray or oil.
Transfer the squash to the muffin pan. These will be the individual servings. Photo 5
Place the filled pan into the freezer and leave overnight or until the squash is frozen solid.
Remove the pan and run a knife blade around each squash patty and remove the squash.
Place the squash in a zip-lock freezer bag and place in the freezer.
When you want squash just remove as many servings as you need and replace the rest in the freezer.
Heat, serve and enjoy your squash.

Introduction: Butternut Squash...Individual Servings

Step 1: Squash Prep and Handling