I tackled about half of the butternut squash from the 2012 garden this afternoon. It's still good, but beginning to deteriorate in quality. The centers are getting a bit spongy.
I cut them into chunks and removed the seeds and spongy flesh, then poured about an inch of water in the bottom of the roaster, covered it tightly with foil and baked them at 350F for just over an hour. Some of the top pieces weren't quite done, so I finished them off in the microwave. Can you spot my Halloween "squash o' lanterns"?
I scooped the flesh away from the rind and whipped it up fairly smooth with the electric mixer.
Today's batch gave me 6 pounds 12 ounces of delicious squash puree for the freezer.