Dehydrate some. It's great to toss into a a stew. Adds flavor and thickens it. I slice my thin and dehydrate like chips, sorta. Also, canning. I just dump them out and heat up, add a little butter and mash and they are good to go.
Lynda
----- Original Message ----- From: "EarthNSky" <erthnsky AT gmail.com>
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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