We are not big squash eaters, but I have somewhat of a stockpile of them thanks to my CSA. I have used a few of the zucchini, but I think I'd prefer to cook and freeze as puree for baking if these will work for that. I am not even sure what some of them ARE! I Googled, andI think I have a couple of carnival squash, and one may be a Kabocha(?). I KNOW I have a small butternut, although I think I can figure out something to do with that.
Any pointers as to how to cook and freeze or otherwise best use these fellows would be greatly appreciated. I am a little clueless.....(and maybe a bit intimidated). TIA!
Less rhetoric, more cowbell!