Baked Winter Squash

Baked squash can be prepared up to 2 days ahead. After baking and peeling, store mashed or cubed squash in an airtight container in the refrigerator. Reheat gently in a covered dish in a 325°F oven for 15-20 minutes, adding a tablespoon of butter or water to prevent drying.

Store cooked squash in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze mashed squash in portion-sized containers or freezer bags for up to 3 months. Thaw overnight in the refrigerator before reheating. Add butter and season with salt after reheating to refresh the flavor.