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Winter Squash

Before cutting open that squash, make sure you have a plan to use up all those pounds of material.

Whether you chop it up or puree it, make sure you don't let these versitile winter champions go to waste just because you don't have a use for the rest of it at the moment.

To simplify the process, prepare the squash as planned in your intended recipe (halved, chopped, etc.). Before you get to the point of adding herbs, spices, or extra flavored oils, put aside the excess and consider using one of our suggestions for storage below. 

Simple ideas for using up any amount of squash and storing it for later:

  • store cubed roasted squash in a clear, labelled, and sealed container in the freezer
  • puree any amount of leftover roasted squash (before adding additional oils and spices) and freeze in ice cubes trays. Once frozen, transfer cubes into a clear, labelled, and sealed container and return to freezer  *Note: 2 standard ice cubes = ~1/4 cup
  • grate raw squash and store in 1/2 or 1 cup packed mounds on a sheet tray. Once frozen, transfer into a clear, labelled, and sealed container and return to freezer

Throughtout the winter, consider thawing these perfectly portioned squash elements and incorporating them into dishes such as risotto, soup, pasta, pancakes, breads, etc.

Immediate cooking notes: Squash can be roasted ahead and kept at room temperature for several hours before using. Alternatively you can roast the squash a day ahead and keep it in an airtight container in the refrigerator for up to 1 day. Bring it to room temperature before using.

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