Buttercup Squash, Year-In, Year-Out
Author: 
 
Ingredients
  • FIVE BATCHES OF FREEZER SQUASH
  • EQUALING ABOUT 14 -16 CUPS A BATCH
  • 20 nice size butternut squash
  • Five sticks of butter
  • One and ⅔ cups brown sugar
  • Lots of salt and pepper
Instructions
  1. ONE BATCH OF BUTTERCUP SQUASH
  2. Wash 4 squash well.
  3. Cut each in half, and cleanly scoop out seeds and strings.
  4. Place on edged baking sheet - open side up.
  5. Bake at 350, for 1.5 or 2 hours or more until COMPLETELY soft.
  6. While still hot, scoop out into mixing bowl.
  7. Mix on medium until smooth
  8. Add one stick butter, and ⅓ cup brown sugar, mix.
  9. Add salt and pepper to taste. Mix.
  10. Let cool.
  11. Place 4 cups in quart size freezer bags. Flatten.
  12. Cool completely, mark and freeze.
  13. Keeps in freezer for well over a year.
  14. For holidays I freeze 8 cups in gallon freezer bags, pressed flat.
Recipe by Hopelessly Hopeful at https://www.hopelessly-hopeful.com/2019/11/04/buttercup-squash-year-round/