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Use pie pumpkins, Hubbard, butternut, or other types for this easy recipe.

10 lbs. of winter squash

1. Preheat oven to 375°F.

Rinse squash. Using a large sturdy knife, cut squash into halves or quarters. Use a spoon to scrape out seeds and stringy pulp' discard. 

Arrange pieces, rind sides up, on a foil-lined baking pan. 

2. Bake Covered, 1 to 112 hours or until tender' cool. When cool, scoop pulp from rind. Place pulp in a food processor or blender. Process until smooth. 

3. Spoon puree into a fine-mesh sieve. Let stand for 1 hour to drain. (Some squash will have excess moisture; some none.) Lightly press puree to revove any additional liquid; discard liquid. 

Prep: 20 minutes Bake: 1 hour at 375°F. Stand: 1 hour

Cooking with pumpkin and other winter squash

Winter squash of many types are generally interchange-able with pumpkin in recipes. Depending on the type, age, and texture of the squash, you may find slight differences in color, flavor, and moisture. Follow the directions below and be sure to drain the puree — some squash can be very watery. •

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