The Liberated Kitchen, redux

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In the fall, when winter squash are in season and CHEAP, we buy lots of them. We roast 'em, bag 'em, and freeze 'em. That way, we have winter squash puree all year. Winter squash is an incredibly versatile ingredient and adds a nice sweetness to soups.

Our favorites include buttercup, ambercup, carnival, delicata, sweet meat, pink banana, and hokkaido. If you do not have a meat cleaver or ax, stick to the smaller squash like delicata and ambercup. Otherwise, go for the big ones! They're more fun.

Roast Winter Squash

winter squash

Ghee, coconut oil, duck fat, tallow, or other solid-at-room-temp fat

1. Preheat oven to 350 degrees. Get out some glass or stoneware baking dishes (I like to use my Pyrex pie plates), and throw about a tablespoon of fat into each and stick in the oven until your ready for them.
   
2. Break out that meat cleaver and hack the larger squashes into chunks that will fit in your baking dishes. With the small and medium size squash, use your chef's knife to cut them in half (unless you have a cleaver, in which case, hack them in two!). The larger ones, in fourths or fifths. Scoop out the seeds and stringy stuff and feed that to the chickens.
   
3. Pull the baking dishes out of the oven and place a chunk of squash in each skin side up (cut side down). Make sure there's a layer of fat between the squash and the dish.
   
4. Put back in the oven. Bake until the squash are completely squishy, 30 minutes for smaller squash and around an hour for the larger. Alternatively, you can stick the squash in your slow cooker on high for 3-4 hours.
   
5. Let cool and pack into gallon freezer bags or freezer safe jars to freeze.