Freezer Cooking: Butternut Squash, Beans & Banana Muffins

freezer cooking

Can you believe it is the end of January and the Pantry Challenge is over? For the most part, it went really well for me. I was nervous and apprehensive when starting on the pantry challenge journey. It turns out that we had plenty of food in our cupboards and freezer. I did fairly well with sticking to my $40 a week food budget. I found that I could not resist some of the good deals that Harris Teeter and Kroger offered this month though. In total, I spent $175 in January on groceries; which averages to $43.75 a week.

Money Saving Mom and Life as Mom are hosting freezer cooking days this coming week. Freezer cooking is something that I want to do more of. This week is extremely busy for me as I prepare for Blissdom and Savvy Blogging. That means I will be doing little freezer cooking this week. Here are a few things I am working on though:

Banana Muffins

Pinto Beans & Refried Beans: I have never used dry beans before. I have the beans soaking today and will use a crock pot to cook them overnight. I plan to freeze some pinto beans for chili and make refried beans to make burritos for the freezer.

butternut squash ravioli

Butternut Squash Raviolis:

1 whole Butternut Squash
1 Tbls. Butter
1 Shallot, finely chopped
1/2 cup Grated Parmesan Cheese
Square Wonton Wrappers

  1. Pre-heat your oven to 350 degrees. Pierce the skin of the whole butternut squash with a fork. Place in the microwave for about 3 minutes. Place the whole butternut squash in a baking dish and bake for an hour, or until soft.
  2. Cut the squash in half, scoop out seeds and remove peel. Place squash in a blender or food processor and blend until smooth.
  3. Melt butter over medium heat and saute shallot until soft. Add in squash puree and Parmesan cheese.
  4. Place 1 tablespoon of filling on wonton wrapper. Brush water on the edge and fold wonton wrapper in the shape of a triangle. Press edges to seal. If you are going to freeze them, stop here.
  5. To freeze, lay flat on a cookie sheet and flash freeze. When frozen, place in a freezer container.
  6. To cook, place in a pot of boiling water for about 4 minutes or until they float to the top.

That is as far as I will get this week. What are your ideas for freezer meals?

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Comments

    • madamedeals says

      Mikki,
      I have made two different sauces so far. One is super easy. Melt (2) Tablesppons of butter in a frying pan. Add 12 sage leaves and brown for 3-4 minutes. Pour over cooked raviolis.

      The second sauce I made from POM wonderful pomegranite juice (review coming soon!). It was a sweet sauce with just 1 cup brown sugar, 1 cup POM and a little black pepper. Cook down for about 1/2 hour until sauce is thick.

      Renae

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