If there is one thing that we love around here, it is the assortment of winter squash, especially butternut! I use butternut squash in all sorts of dishes, including butternut bisque, ‘pumpkin’ bread, ‘pumpkin’ pie, and Kyle’s chorizo breakfast hash, among others. Below is a look at how I prepare it for use in the bisque and bread/pie.
Wash the outside of the squash to remove any visible dirt. Cut the stem-end off and then slice in half length-wise. Using a spoon, scoop out the seeds. Place flesh-side down in a baking dish with ~1/2″ water; cover with foil and bake for ~1 hour at 350F, or until soft.
Once done, allow the squash to cool so that it can be handled. Scrape the flesh out and place in a bowl. Fill a food mill with the flesh and process until all has been ran through. Freeze what is not needed in ~2 to 3 cup bags, depending on the amount called for in the recipes you are likely to use.