Frozen Winter Squash Puree
Cut any variety of winter squash in half and remove pulp and seeds. Cut them into largish chunks until you have enough to fill a roasting pan. Pour an inch or two of water into the bottom of the roaster. Cover. Bake at 350F until tender. Scoop out cooked flesh. Freeze in handy 1 cup portions.
The frozen squash puree can be used in any number of recipes. If substituting for canned pumpkin, drain overnight before using.