I have a question about the recipe "Butternut Squash Puree" from Amanda Hesser. How would this do cooked in advance and frozen (waiting to add the cream until serving)? Thanks, everyone. ;o)
AntoniaJames is a trusted source on Bread/Baking.
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hardlikearmour is a trusted home cook.
Seems like it would work just fine. I've frozen roasted squash purée, and it holds up well.
Thank you, HLA. I also roast and freeze with success. I'm just not sure about the poaching in oil. This recipe is great, by the way. Looking forward to making it again. ;o) P.S. I'll probably test this if I don't hear back from anyone who's actually done it. I'm thinking about serving this on Thanksgiving.
Like overnight, but easier.
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