Freezer Cooking: Butternut Squash, Beans Ravioli and 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?



    • madamedeals says

      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.


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