I just diced and roasted 4 large butternut squashes before mashing to a puree and putting into freezer bags. I like using the freezer but am always worried if the power is to go out. Anyone know if I can put them in bottles to preserve them in the pantry? I'd probably have to pressure cook them, just like pumpkin but have never done it before.
Also, I heard that lightly rubbing vegetable oil on the skins of the butternut squash will allow them to keep longer in a cool dry place without doing any else to them (deters mold?). Is this true?
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DoubleDogFarm
- Super Green Thumb
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- Joined: Sun Mar 28, 2010 11:43 pm
Yeah, the oil thing sounded a little odd to me for this reason too. Thanks!DoubleDogFarm wrote:No, I think coating them in oil is a bad idea. The oil would go rancid.
I would wipe the intact winter squash with 10% bleach solution, dry and store. Most winter squash taste better after a month or more of curing.
Eric