Fresh SquashAs with pumpkin, freezing is by far the easiest way to preserve fresh squash and will give you the best quality product over other preservation methods.  This guide will cover “winter squash”: Acorn, Banana, Buttercup, Butternut, Golden Delicious, Hubbard and Spaghetti squashes.


Select mature squash with a hard rind and deep color.  Allow the squash to fully ripen, usually 2 to 3 weeks after harvest.  Wash the squash with cool or lukewarm water and gently scrub.  Cut the squash in halves, quarters or smaller pieces if necessary for your cooking method.  Scrape out all the loose pulp and seeds. You may leave the rind on the squash.


The squash should be cooked until the flesh is tender. You may boil, steam, bake or cook the squash in a pressure cooker.  Let the squash cool enough to handle and scrape the flesh from the rind.  Mash or puree the squash, you may use a potato masher, hand blender or any other gadget you have on hand.


Place the pureed squash into freezer bags or freezer safe containers, allowing 1/2 inch of head space.  Seal the continer and freeze the squash.  The frozen squash should last from 8 to 12 months.

Filed under: Freeze Vegetables

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