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Do not wash squash before storing. Scrub squash with a vegetable brush under cool running water before eating. Store whole in a cool dry area. Most squash keeps for 2 months. Hubbard squash keeps up to 6 months.
Save the seeds and roast them in the oven with a little salt and oil. 350*F for 15 to 30 minutes. They make a great snack or topping for salads.
Wash, cut and cook (in boiling water, steam, pressure cooker or oven) until soft. Remove pulp from rind and mash. Cool by placing pan of pulp in cold water and stirring occasionally. Package, leaving one-half inch of headspace. Seal and freeze.
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