Processing Cushaw Squash
Processing cushaw squash puree for freezing to use in pies and soups.
Prep Time 45 minutes
Cook Time 3 hours
Total Time 6 hours 45 minutes
Servings 10 1.5 cup servings
Using an electric knife cut squash into large pieces to fit into baking pan. Scoop seeds out of squash.
Add 1/2 inch of water to the bottom of a large roasting pan and pile squash into pan. Cover with aluminum foil and bake at 250-350°F for 3 hours.
Allow to cool a little while once removed from the oven and cut away from skin. Process in a food processor or blender until puree consistency.
Pour into individual freezer bags to freeze.
I divided my squash into 1 1/2 cup servings in pint sized freezer bags. 1 1/2 cups is the right amount to make a pie. My large squash made 10 servings.