(with pictures) | - butternut squash restaurant dishes

The butternut pumpkin has a sturdy shell that can withstand cool temperatures and other ambient pressures when it is out of the vine.
Put a whole piece of gross nut in 50-degree-
The room in Fahrenheit lasts for 2 to 3 months without special care.
Ideally, you want to keep the pumpkin intact for as long as possible;
As it matures, it produces complex sweetness.
If you haven't used the pumpkin in about a month, please save it.
Store the pumpkin in the refrigerator for one year, and if it is canned, store it indefinitely.
To prepare the uncooked butter pumpkin stored in the freezer or freezer, make it easier to handle.
Put it on a damp kitchen towel and cut it off the thick stem and about 1/2 of the meat below with a heavy chef knife.
Next, cut half of the pumpkin vertically, or, if the pumpkin is too long to cut comfortably, cut half horizontally first;
Then slice vertically.
Scoop out the seeds with a spoon and peel them with a vegetable peeler or a peeler.
Cut the pumpkin into equal partssized pieces --1/2-or 1-inch-
Cubes or slices can work, just slice as evenly as possible.
To store the pumpkin in the refrigerator, pack it in a closed container ---
It will stay fresh for about 5 days.
To freeze, re-seal the pumpkin
Work freezer bag, squeeze out the air like you and store it in freezer room for up to 6 months.
You don't need to peel the pumpkin skin if you are going to bake it;
The skin is easy to pull away, after which you can cut it into pieces of the desired size.
Heat the oven 425 degrees Fahrenheit.
Cut the stem;
Cut the pumpkin and dig out the seeds.
Roasted Nut skin-side-
About 1 hour until tender.
When the pumpkin is still very warm, peel off the skin and throw it away.
Paste, slice or chop, then serve or store.
To store, cut the pumpkin into equal-
Debris or mud of the size and pack it in a closed container or freezer bag.
You can also scoop the pulp into ice.
More efficient cube tray;
Just remove a few pieces from the tray as needed.
If you choose ice
Cube tray, pack each tray in a freezer bag.
Cooked pumpkin is kept fresh in the fridge for about 2 days and 1 month in the fridge.
You can cook raw pumpkin directly from the refrigerator;
Just put it in the soup or put it in 350-
Until it gets hot.
After heating the pumpkin, you can grind it into mud, transfer it to a pan, use it as a soup base, or add herbs and spices as a standalone dish.
You can also use cooked pumpkin directly from the fridge, but you have to heat it up to 165 F before serving. Very dry food --
Less than 5% moisture--
Almost unlimited stores.
However, unless you cut it as thin as paper, it is difficult to reduce moisture to 5% of dense vegetables, such as butternut pumpkins;
Mandolin is best for this, but at least you need a sharp knife.
Heat the dehydrator up to 145 F;
If you are using a normal oven, heat it up to the lowest temperature, then insert a towel on the door to keep it open from 1 to 2 inch.
Peel and slice pumpkin in 1/8-mediuminch-
Thick pieces are placed in a uniform layer on a dry tray;
Dry the oven using a cardboard pan lined with parchment paper.
You can overlap the slices about 1/4.
Dry the pumpkin for 10 to 16 hours or until it has a very tough to crisp texture.
Peel and cut the pumpkin into 1-
In inches, cook in boiling water for 2 minutes.
Put the pumpkin in the colander and in the sterilized can--
Set aside an inch of space on the top and flush water or stock to barely cover.
Seal the jar and process it with a pressure tank: 55 minutes for the pint jar and 90 minutes for the quart jar.