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Holiday Shortcuts : Make-Ahead (and Freeze) Squash
November 6, 2014
One of my favorite side dishes for Thanksgiving is squash. In my opinion, it’s the perfect side. Adults and kids alike love the subtle flavor and texture. Better yet, it can be made ahead and frozen until Thanksgiving. The recipe is super easy to adapt to flavor palettes and diet restrictions as it can be prepared gluten and dairy free as well as paleo. Make up a batch for dinner some night this month and reserve half to freeze for your Thanksgiving dinner.
Cut in half and scoop out seeds.
Place flesh side down on a parchment-lined baking sheet.
Bake at 450 degrees for 30-45 minutes – pierce through the skin with a fork to test for done-ness. When the fork doesn’t meet any resistance the squash is done.
Place ingredients in heat proof bowl – choose either savory or sweet ingredients or make some of each:
- SAVORY | salt and pepper to taste, a tablespoon or two of butter or olive oil, sage and thyme to taste
- SWEET | salt; a tablespoon or two of butter or coconut oil; a tablespoon or two of brown sugar, maple syrup, or coconut sugar, pumpkin spice or cinnamon to taste
Use a large spoon and scoop the squash out of the shell – I place the squash on a hot pad to scoop because it’s pretty hot.
Mix by hand or with a hand mixer or an immersion blender. Serve immediately OR freeze for up to 3 months. Thaw overnight in the refrigerator and heat in the microwave or stovetop before serving. I used acorn squash for this recipe but you can use your favorite squash.
This is part of a series all about seasonal shortcuts – go here to see all the posts in the series.