Cut the squash in half and clean out all the pulp and seeds.
Into a pan, cut side down, and add about an inch of hot water to pan. Then into a 375 degree oven for 60-90 minutes, until the squash flesh is very tender. ( I can fit four pans in my oven at once.)
I let them cool a little before scooping the cooked squash out with a spoon. (They sure do get hot sitting in that oven.)
It all goes into a bowl. At this point, the squash looks pretty lumpy, bumpy, and chunky. Since I plan on using this squash I'm freezing as a substitute for a purchased can of pumpkin, it needs to be pureed so that it's smooth.
I don't know the technical name for this food strainer so we'll call it a food strainer. The squash chunks and lumps get pushed through and caught in another bowl.
After straining it goes into freezer bags in two cup amounts. I freeze the bags flat so they stack compactly in the freezer.My method probably isn't the most efficient or best way but it did the job for me.
Addendum: For my very last bowlful of squash, instead of using the food strainer, I beat the DIV-el (as my Scottish grandma used to say) out of it with my hand mixer. That seemed to be almost a little easier than using the food strainer. A lot easier to clean up, too!
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