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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.