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Place the whole squash in gently boiling water for 15 minutes; pour off water and chill in cold water for 5 minutes. When cool enough to handle, slice off peel from peaks or ridges with a knife; use a spoon to dig out the peel from the valleys. Slice squash in half and remove seeds and stem; then cut into chunks.
I shred carrots and freeze them in plastic bags in 1-cup portions. When a recipe calls for…
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The most common varieties of winter squash are butternut, acorn, hubbard, spaghetti and turban.…
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