Cookies, Bread, and Purees - Oh My!

Lame attempt at a clever title, I know. Moving on! Yesterday was a very busy kitchen day for me, and if I had to guess, today probably will be too. The morning began with a batch of chocolate chip cookies (I use the recipe on the back of the Hershey's semi-sweet chocolate chip bags; I've found that to be our family's favorite so far.). Before I'd even washed the dirty dishes from those, I did a batch of bread. While the loaves rose, I caught up on the dishes, and even had a couple minutes to sit down! Once those when in the oven, I started dinner: Crock Pot Chicken Enchilada Soup. Then we had a brief-ish lunch interlude, and finally the real project of the day began: deal with the many butternut/honeynut squash we've acquired recently. But first, here's the menu:

Breakfast: Get whatcha want - I had yogurt.

Lunch: Fresh bread

Dinner: Chicken Enchilada Soup

Now the project description ('cause I know y'all are just dyin' to hear about the last 6 hours of my day yesterday). I combined my own meager knowledge with several online descriptions of ways to do this type of thing. I came up with the following, probably inefficient, way of doing it:

Dinner in the crock pot, squash in the food processor and microwave!

- Rinse squash, slice in half lengthwise, scoop seeds and string-y stuff out. (BTW, the disposal doesn't like squash seeds very much, so you might want to put them directly in to the trash or compost.)

- Place meat-side down (or skin-side up, if you prefer) in a glass dish

- Cover and microwave for 10 to 15 minutes, until it's soft.

- Scoop squash out of skin, and place in food processor

- Once the food processor is about half-full (or a little less), process until thoroughly ... unstring-y. I took each batch about 5 minutes in the food processor, and it came out about the consistency of peanut butter (for the honeynut - a bit soupier for the buttenut)

- Bag up and freeze! I did a gallon or so this way.