How To Freeze Butternut Squash

One of the most popular winter squashes is butternut squash. The thin, butterscotch-colored skin of this bell-shaped long squash makes it easier to peel than other squash types. This tutorial shows you how to freeze butternut squash,

It cooks rapidly and is rich and creamy, making it ideal for desserts like Butternut Squash Muffins. Savory recipes like Black Bean Butternut Squash Stew, Butternut Squash Coconut Curry, Butternut Squash Chickpea Curry, or combining with other tastes. It’s easy to keep butternut squash from deteriorating by freezing it.

Use whatever you need, and chop and store in the fridge of the squash. Freezing butternut squash saves time and money. For the finest flavor, follow these steps to carefully prepare butternut squash for freezing:

Freezing Raw Butternut Squash:

Peel the Butternut Squash:

First, peel the butternut squash. Ensure you have a firm grasp on the peel and remove it at an angle. After the squash has been skinned, cut it in half across and take out the seeds with a spoon.

Cut the Butternut Squash:

Cut the squash in cubes in small cubes size pieces. Place all of the pieces on a tray and place them in the freezer.       

Freeze for a long time:

Remove them from the freezer and pack them in a freezer-safe container before restoring them to the freezer. The butternut squash cubes will be frozen to the tray for a little while, so let them a minute to unstick.

This procedure takes the least time to prepare, but it takes longer to cook once the butternut squash is added. The method appeals to me because it allows me to prepare and season it in recipes anytime, I want.

Freezing Cooked Butternut Squash:

Preheat Oven:

Preheat oven to (400 degrees) Fahrenheit. Select a baking sheet that would be at least several times as broad as the squash and has deep sides.

Cut the Butter Squash:

Squash should be halved lengthwise. Slice the butternut squash in halves from start to finish using a sharp chef’s knife. Using a metal spoon or melon-baller, remove the pulp and seeds.

Add water and bake it:

Fill the baking dish halfway with water. Place the halves within the dish so that the cut-side is staring down because they are flat. Sauté the squash till it softens considerably. Remove from heat and set aside to cool for thirty to sixty minutes.

Peel and Freeze Cubes:

Remove the skin of the butternut squash with the fingers and cut it into cubes. Spread the heated cubes on a baking tray. Place it for 1 hour in the freezer.

Pack and Freeze:

Pack the cubes in zip lock freezer bags once they’ve frozen. Properly frozen, butternut squash could be kept for 8 months.

That’s how we cooked the butternut squash in the microwaves. It takes less than ten minutes and saved us a significant amount of time and work.

Freezing Pure Butternut Squash

Slice Squash in Half:

Slice the butternut squash in halves horizontally from start to finish using a fine chef’s knife. You may have to slice the squash in half again to fit it into the cooking dish, depending on the size.

It may be easier to extract the seeds if the squash is cut into halves. Remove the pulp and seeds using a spoon. To remove the pulp and seeds, use a metal spoon, or melon-baller.

Place in Dish and Add Water:

Fill a microwave-safe dish with water and add the squash. Place the squash slices cut-side downwards in a microwave-safe serving bowl. You might have to bake the squash in sections if you don’t have a large enough dish to accommodate it all.                                       

Microwave the Butternut Squash:

Here are the instructions for those who use microwaves, microwave the butternut squash for fifteen minutes. Then pinch the squash with a fork. The squash is done when it is mushy enough to scoop out.

Scoop out and pure the Squash:

Scoop out the baked squash out of its coverage with a big metal spatula. The squash will easily come out of its cover. Put the butternut squash in a dish or jar and mash it with an electrical hand mixer until it has a creamy texture.

Pack and Place in Freezer:

Fill a freezer-safe plastic container with butternut squash puree. Freeze for up to one year. Before putting the containers or bags in the freezer, mark the date on it.

Conclusion:

You may make a variety of recipes at any time because now that you understand how to freeze butternut squash. If you freeze the squash immediately, it will survive 3 to 6 months. Simply freeze and start cooking.

Other Vegetables To Freeze

1. How To Freeze Brussels Sprouts
2. How To Freeze Broccoli
3. Bell Peppers
4. Cucumbers
5. Cauliflower
6. Strawberries
7. Garlic
8. Onions
9. Apples
10. Asparagus
11. Avocado
12. Okra
13. Kale
14. Green Greens
15. Plums
16. Carrots
17. Sweet Potato 
18. Kale
19. Zucchini

More Recipes With Butternut Squash

If you enjoyed this post about how To Freeze Butternut Squash and would love to see more, join me on Youtube, Instagram, Facebook & Twitter!