INGREDIENTS
1
preheat the oven degrees fahrenheit . locate a baking dish
1 halves
if you do not have any baking dishes that are enough to fit two
1 serving
cut the squash in half lengthwise. use a sharp chef's knife to cut the butternut squash in half from top to bottom
1 serving
remove the seeds and stringy pulp
1 halves
place the in the baking dish and add water. position the halves so that they are flat inside the dish
1 serving
bake
1 serving
peel and dice the squash. peel the skin away
1 can
if you are having a time peeling the skin off by hand
1 cubes sheets
freeze the cubes on baking . place the cubes on a baking lined
1 cubes
transfer the to freezer-safe containers. once the cubes are solid
1 can
freeze until ready to use. butternut squash be saved
1 cubes
squash are often easier to use straight from the freezer
1
2
3
4
30
until it has enough
5
6
1 serving
x
1 serving
research source
7
1 serving
x
1 serving
research source
1 serving
x
1 serving
trustworthy source
1 serving
national center
1 serving
publicly-funded center dedicated to educating consumers research-backed safety practices
1 serving
go to source
1 bag
label the
8
1 serving
x
1 serving
research source
1 serving
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