Butternut Squash

I purchased four large Butternut Squash from a local farmer about a month ago and was putting off preparing them for freezing because they are so hard to peel when raw. You see, I like to freeze my squash in the raw state rather than making a mash of it.  Yes, it really DOES work. Well, yesterday, I finally decided to tackle getting the four squash into my freezer and while washing them, I had a small brain storm.  Why not roast them for a short amount of time to loosen the skin for easier peeling?  I was amazed to find it worked better than I envisioned.  When I was finished, I roasted seasoned squash seeds to snack on later.  It has always been our family tradition to roast and eat squash, pumpkin, and watermelon seeds.  Yes, you read that right, watermelon seeds are wonderful as well.

Freezing Raw Butternut Squash (or any other winter squash)

Preheat oven to 350 degrees F.  Wash the squash thoroughly and dry.  Place the uncut squash on the middle oven rack for one half hour.  Remove the squash and let cool enough to safely handle.  Peel the squash with a sharp knife and then cut in one half lengthwise. Scrape out the seed cavity thoroughly and separate the seeds for roasting later.  Cut the squash in desired sized pieces and freeze in a plastic bag with all the air forced out.  A FoodSaver vacuum sealer system works great if you have one and if you do not have one, it is a worthy purchase.  Mine is 20 plus years old now and I am shopping around for another FoodSaver to replace it.

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Roasted Squash Seeds

This recipe was made famous with our family and friends by my late mother-in-law.  She found squash seeds and even watermelon seeds far superior to tough pumpkin seeds for roasting.  This is her recipe.  Thank you Irene!

2 C. rinsed and drained squash seeds
1 1/2 tsp. oil
2 tsp. soy sauce
1/4 tsp. garlic powder
1/4 tsp. seasoned salt
1/8 tsp. paprika

Preheat the oven to 250 degrees F.  Mix the seeds, oil, and seasoning together thoroughly. Spread the squash seeds in a single layer onto a cookie sheet.  Bake for about an hour, stirring every 15 minutes until golden brown.

My 2 Favorite Go To Appetizers

When I was a student worker, while attending college, I worked for the university’s food service during which time I had the opportunity to sit in on a few chef training workshops.  This is an easy appetizer that I have refined in the many years that I have been making it.  It is kind of messy to make these but they are worth it!

Pickle Roll-ups

1 lb. Pastrami, Corned Beef, or Ham, cut in 1/8” thick slices

1 to 2 (8 oz.) boxes of cream cheese

Dill pickle wedges, cut in 4 smaller wedges

Lay all the slices of Pastrami or Corned Beef on a flat work surface.  Cut the dill pickle wedges in 4 smaller wedges and dry thoroughly with paper toweling.  Microwave the cream cheese until it is of spreading consistency.  Using a rubber scraper, carefully spread the meat slices with a thin layer of cream cheese.  Place a pickle wedge on the edge of each meat slice and roll tightly.  Chill the rolls for a couple of hours and then slice in 1 inch pieces to serve with crackers.  The not so pretty end pieces make a great snack for the chef and her helpers.


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The second appetizer is quick and easy to whip up if you have unexpected guests drop by.  The original recipe had pimento stuffed olives, ripe olives, and pecans as ingredients to add to the cream cheese.  Add any or all of them if you like.

Pimento Olive Spread

2 (8 oz.) boxes of cream cheese

3 Tbsp. Miracle Whip

1/2 C. chopped pimento stuffed olives

Soften the cream cheese and add the Miracle Whip.  Stir in the chopped pimento stuffed olives.  I like to serve this spread with pretzels or crackers.