Freezer Friday: Baby Squash

Welcome to Freezer Friday. We are back! The goal here is to make our lives easier. Due to the fact I have 4 little ones and homeschool, I need all the help I can find. Simply post a recipe that can be made, frozen and then later reheated(thawed, etc) and consumed. Make sure that you include freezing and reheating instructions in your post. Then come here and add you post (not your blog) into Mr. Linky.
Now for some disclaimers:
If it isn’t a recipe, I will delete it.
If it can’t be made ahead, I will delete it.
If you don’t have a family friendly site, I will delete it.
Now onto the food fun!

We all know that baby food really starts to add up. But do you realize just how easy it is? The easiest of all baby food might indeed be acorn squash. The first thing you need to do is cook the squash itself.
1. Preheat the oven to 350 degrees while you prep the squash.
2. Cut the squash in half from top to bottom.
3. Scoop out the seeds and goop.
4. Sprinkle a little salt and pepper, add a little oil (can omit if you choose)
5. Cook for 1 hour or until you can gently insert a knife and it penetrates.
6. Let cool until you can handle it.
7. Peel the squash or scoop out the center meat.
8. Put all the squash in a bowl and mash with a potato masher (leave a little lumpier than you will use if you are going to freeze it.
9. Use a cookie scoop and dish out onto a cookie sheet.
10. Allow to cool completely, cover with plastic wrap and place cookie sheet in the freezer.
11. Once frozen just place in zip top bags.

To use, just take out as many pieces as you need and either microwave or thaw in the frig or on the counter. You can always add a little liquid if you need to then it out.

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