Freezing Pumpkin and Squash for Baking

I just roasted a bunch of winter squash, which I plan to use in a few different squash-based dishes over the next few days (stay tuned!). But I think I'll also freeze some of it for use in baking. This is a handy way to have cooked pumpkin or winter squash available for use in muffins, pancakes, cookies, etc. in the just the right quantities.

Cook your squash and cool completely. Scoop squash flesh out of the skin and mash or puree. Then measure out in the quantities called for by your favorite recipes (often 1 cup) and freeze in quart size freezer bags, flattened out so they can be tidily stacked in the freezer (just like with pesto). You can thaw a bag of squash in a bowl of warm water in 10 minutes or so, about the time you would need to combine dry ingredients or preheat the oven.