I'm getting addicted to this making ahead and freezing stuff or maybe I'm just taking advantage of freezing great vegetables at their peak to have all winter long. Either way, it gives me great satisfaction! These purees can be used for recipes that call for pumpkin puree too.
butternut squash, peeled, seeded and cut into 1-inch cubes
Fill a large pot with enough water to come 2 inches up the sides of the pot. Set a steamer rack in the pot, cover, and bring the water to a boil over high heat. Add the squash and steam over medium heat until the squash is very tender, about 20 minutes.
Transfer the squash to a food processor and blend until smooth and creamy.
Basil Pecan Pesto
- 3 cups loosely packed basil leaves
- 3 garlic cloves
- 3/4 cup pecans (I wanted a few pistachios too)
Begin to pulse herb, garlic, and nut mixture. Drizzle in about a 1/2 cup extra virgin olive oil. (Add a couple Tbsp parmesan cheese later when using the pesto in a recipe.)
I have always portioned it into ice cube trays, froze and placed into baggies. This time I had the idea of freezing the mixture into a thin layer and breaking/cutting off a small portion when needed. I think this make for easy use...we'll see.
A few other items
Deep Dish pizza for dinner with pineapple, avocado, and cheddar cheese. It was delish!
Finally, my cute new hair cut (that I'll never be able to style like this :o)