A wonderful butternut squash recipe to add to any way of eating! It’s easy to make fresh or freeze for later!
Chop the ends off of a butternut squash, slice lengthwise, and remove the seeds/guts.
Bake on tray or in dish at 425° FACE UP for 45-60 minutes, until fork tender.
Allow to cool for about 15-20 minutes and then use a spoon to gently remove the flesh from the skin.
Place the cooked butternut squash into a bowl and add butter (or ghee) and salt.
Fill metal or glass freezer containers with finished butternut squash. Leave about 1/2" space at the top or the juices will leak out all over the freezer.
Place in freezer no more than 3 tall until frozen, then you can re-stack as high as you'd like.
Remove the paper cover and place the container straight from the freezer into a cold oven. Set to 375° and heat for 30-40 minutes. Stir half-way.