You can freeze squash two different ways:
- Transfer raw, cubed squash to a baking sheet and throw it in your freezer until it is firm (about 30-45 minutes). Transfer the cubed squash to individual freezer bags – I usually do 2 cups per bag. Tightly sealed, it will last for several months in the freezer. There’s no need to thaw it either, you simply add the frozen squash directly to soups, stews, or steam in a pot with a cup or so of boiling water.
- Instead of all that peeling and dicing, you can also just use a large chef’s knife to cut your butternut squash in half, remove the seeds and roast the two halves. Scoop out the squash and puree it in your blender or food processor. I love to keep pureed squash on hand and it freezes so well too, lasting for several months. Just be sure you label it, so you don’t grab it thinking it’s chicken stock – I’ve been there. 😉
Here’s an easy recipe for a warm, spice muffin that is loaded with vitamin-rich butternut squash, chocolate chunks and very subtle squash flavor.
- 1/2 cup oil (coconut, sunflower or canola)
- 1/2 cup applesauce
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1 1/2 cups butternut squash puree (fresh or canned)
- 1 cup all purpose flour
- 1/2 cup white wheat flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 cup chocolate chunks
- Preheat the oven to 375 degrees. Lightly grease a muffin tin or line with paper liners.
- Peel the squash and dice into small cubes. Bring 2 cups of water to boil and add in the squash. Boil for about 10 minutes or until tender. Drain the squash, reserving a 1/2 cup of the cooking liquid.
- Add the cooked squash to a blender. Puree until smooth. If necessary, add a tablespoon or so of the cooking liquid.
- To the blender with the squash, add oil, applesauce, brown and white sugars. Blend for a minute until well-mixed.
- Add to a large bowl with the flours, baking soda, salt, and cinnamon. Combine the dry ingredients with the wet ingredients, folding the batter until there are no more clumps of flour. Then, add in the chocolate chunks,
- Fill the prepared muffin tins.
- Bake for about 15 minutes for mini muffins and 20 minutes for regular-sized. I usually check them about 13 and 18 minutes. They are done when an inserted toothpick comes out clean.
- This recipe makes 24 mini and 4 regular-sized muffins that will stay fresh for about 3 days at room temperature or up to 2 months in the freezer.