How to Freeze Butternut Squash (and Other Varieties) to Enjoy Fall Flavors Year-Round

Winter squash is a true delight—sweet, earthy, and creamy in texture. With varieties like butternut, kabocha, delicata, and acorn, it's a versatile ingredient that works in both savory and sweet dishes, from soups and risottos to pies and bread.

Winter squash's versatility makes it hard to get enough. If you've bought too much or simply want to enjoy it when it's out of season, freezing is the perfect solution to extend its availability without hassle.

How to Freeze Fresh Squash

Freezing raw squash is straightforward and works well. While blanching is optional for those concerned about preserving flavor, color, texture, and nutrients, it isn't necessary. The squash will last just as long whether you blanch it or not.

Regardless of your choice, make sure to peel and slice the squash before freezing it if it's one of the varieties that need preparation for cooking.

• Peel the squash and remove the seeds with a spoon. (Toss these innards or reserve the seeds for roasting later.)
• Slice the squash into manageable chunks, like 1-inch cubes or slices.
• Spread the cubes or slices on a parchment-lined baking sheet in a single layer. Freeze at least one hour, or until fully frozen.
• Transfer the frozen squash to a zip-top bag, remove as much air as possible, and store in the freezer for up to a year. Make sure to label and date the bag(s).

When you're ready to use the frozen squash, simply transfer the desired amount to a separate bag and let it thaw in the fridge overnight. If you're short on time, drizzle the frozen squash with olive oil and roast it straight from the freezer. Alternatively, you can add it directly to soups, stews, chili, risotto, or any dish that calls for it.

Find the recipe here: Scalloped Sweet Potatoes and Butternut Squash

How to Freeze Cooked Squash

For the best results, puree your cooked squash before freezing it. This method helps preserve its flavor and texture, ensuring it won’t turn into a mushy mess when thawed. It’s the reason why dishes like Thanksgiving sides are often served in this form, transforming a frozen, brick-shaped item into a warm, comforting dish at the table.

• Roast the squash. Cut it in half, scoop out the seeds, and place the halves cut-side down in a baking dish. Pour in ½ inch of water. Bake at 400 degrees F for about 40 to 60 minutes, or until it's completely cooked. Flip the squash over and let cool for 10 minutes before scooping the flesh out into a blender or bowl to mash.
• Puree or mash the squash well. Be careful not to add any liquid to this step, even if you're tempted to. Let cool completely.
• Pour or pipe the cooled squash puree into ice cube trays or muffin tins and freeze at least one hour, or until fully frozen.
• Transfer the frozen puree to a zip-top bag and store in the freezer for up to 3 months, making sure to label and date the bag.

How to Use Frozen Squash

To use frozen squash puree, simply heat it straight from the freezer in a saucepan on the stove. It will thaw in just a few minutes. This warmed puree is perfect for lasagna, sauces, dips, muffins (a great alternative to pumpkin puree), or soups.