Preparing squash for the freezer

Wash squash in mild bleach solution and rinse. Cut or break off stem if it is still on the squash.

Cut the squash open lengthwise and remove seeds and any stringy substance. Place face side down in microwave baking pan (I use a 7×11-inch or 9×13-inch baking pan). Cover with plastic wrap and microwave about 15 to 20 minutes or until tender. Time will vary with various powers of microwave ovens and amount of squash in the pan.

Carefully remove plastic wrap (wait 1-2 minutes until the wrap deflates so you don't get scalded with the steam). Turn the squash face up and scoop out with a spoon. Squash can now be pureed through a food mill, mashed or served as desired.

Tip: if any squash, etc. is present in the pan, wash before putting in the next batch so it doesn't bake down and make cleaning difficult.

The squash can now be subsituted for pumpkin in many recipes or added to recipes to keep the product moist.

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