I'm cleaning out the 'cellar' (if you only knew what my cellar was...) and want to use up 8 small butternut squashes in a way that will preserve them further. These are last years' butternuts. I was thinking of baking them(eating a couple),then scooping the pulp, pureeing, and freezing for use later in soup, bread, etc., however I thought I would ask you guys for additional ideas.
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