I've been baking my own homegrown butternut squash and using it in place of canned pumpkin for years. I prepare it pretty much the same the pumpkin is done here, except I haven't tried the microwave shortcut. The flavor is lighter and fresher; not so "squashy" as pumpkin. It freezes well, even in cooked chunks. My husband loves butternut squash pie any time of year. I like to make a caramel custard with leftover filling. He ends up with a smaller pie.

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