I peeled, diced and steamed the squash until it was very tender, then pureed it in the food processor. The butternut was really thick, unlike the pumpkin I have used in the past. I had to let the pumpkin sit in a colander for a bit to strain off the excess liquid, but the butternut makes a puree that is so thick it has to be processed in small batches. For the pumpkin pie mix, I added the sugars, both white and brown, and all of the spices, then processed it all once more to make sure everything was completely combined.
I ended up with enough freezer pumpkin mix for three pies, one deep dish pie to be baked right away, and a bit left over for a small pumpkin custard. All I'll have to do for the pumpkin mix is thaw it out, add two eggs and a can of milk, and it will be all ready to pour into a pastry crust and bake. One big kitchen mess for four pies!
Add whipped cream and enjoy!
The 6-1/2 ounces of parsley I picked last Sunday filled a 1-1/2 pint jar when dried. That will be more than enough to last through the winter months.
Link up with Robin over at The Gardener of Eden to see how others are using or preserving their harvests. That is, if you can find her, as she's off on a vacation cruise, lucky girl!