You can freeze butternut squash by diced raw, diced cooked, and mashed. Freezing raw dice is the quickest method, but beforehand these pieces must be thawed well. Freezing cooked cubes is a great way to save time later on, and freezing mashed is the best option if you plan to use it in bread, baby food, or for dishes that require a smooth pumpkin shape instead of pumpkin chunks. You can freeze butternut squash using one of these methods and enjoy it later.
Step
Method 1 of 3: Raw Freezing
Step 1. Prepare the pumpkin
Peel and cut the pumpkin into desired size.
- Cut the pumpkin in half and cut off both ends. The pumpkin must be able to stand using the ends.
- Use a sharp chef's knife with a fine blade to peel the outer skin off the pumpkin.
- Dice the pumpkin. Generally, a 1-inch (2.5 cm) die is the best shape, but you can make the dice as large or smaller as you like.
- Remove the seeds and pulp as you dice the pumpkin.
Step 2. Spread the pieces onto the parchment paper and freeze
Line a baking sheet with parchment paper and place the butternut squash pieces on top. Freeze the pieces for a few hours or until completely frozen and solid.
- Make sure that the pieces are spread out on a single layer and don't touch each other. Raw pumpkin pieces should be frozen separately. If the pumpkins are stacked or touching, the pumpkins will freeze together.
- If parchment paper is not available, wax paper can also be used.
Step 3. Transfer to a freezer-only container
Once the pieces are completely frozen, place them in a large, freezer-safe plastic container.
- Leave 1/2 inch (1.25 cm) of free space at the top of the container. The frozen pumpkin will expand. The extra space allows the pumpkin to expand.
- Avoid using glass containers as glass is more likely to shatter in the freezer.
- If you want, you can also use a plastic bag that can be opened and closed specifically for the freezer.
- Mark the container with the current date as a future reminder to know how long the butternut squash will last in the freezer.
Step 4. Freeze
Place a container of frozen butternut squash in the freezer and store for 6 to 12 months, or until the squash shows signs of spoilage or freezer burn.
Frozen butternut squash slices can usually be used straight from the freezer, but they can also be thawed to reduce cooking time
Method 2 of 3: Freezing Cooked
Step 1. Preheat oven to 400 degrees Fahrenheit (204 degrees Celsius)
Look for a flat pan that is at least twice the width of the pumpkin.
If you don't have a flat pan large enough to fit two pumpkin halves, use two separate trays
Step 2. Cut the pumpkin in half lengthwise
Use a sharp chef's knife to cut the butternut squash in half from top to bottom.
Remove the seeds and pulp using a metal spoon, melon scoop, or metal ice cream scoop
Step 3. Place the pumpkin on a flat baking sheet and add water
Position so that the pumpkin pieces lie flat in a flat pan with the cut side down. Add about 1/2 inch (1.25 cm) of water to the flat pan.
Step 4. Bake for 45 to 60 minutes
Cook the pumpkin until it starts to soften.
Remove from oven and cool 30 to 60 minutes, or until you can handle the pumpkin
Step 5. Peel and dice the pumpkin
Peel off the skin with your fingers and use a knife to cut the pumpkin into 1-inch (2.5 cm) cubes.
If you find it difficult to peel the pumpkin by hand, you can use a knife
Step 6. Freeze the dice on the baking sheet
Place the dice on a baking sheet lined with wax paper or parchment paper. Freeze for 1 or 2 hours or until the pumpkin pieces are frozen.
The dice must be arranged in a single layer and must not touch each other. Otherwise, the pumpkin pieces will freeze together making it more difficult to work with
Step 7. Transfer the dice to a special freezer container
Once the dice have frozen, place them in a resealable plastic freezer bag.
- You can also use freezer-specific plastic containers, but glass containers are not recommended as they are more likely to break in the freezer. Leave 1/2 inch (1.25 cm) of free space at the top of the container for the frozen pumpkin to expand.
- Mark the container with the current date so you know how long the pumpkin has been in the freezer.
Step 8. Freeze until the pumpkin is ready to use
Butternut squash can be stored for 6 to 12 months when frozen.
Diced pumpkin that has been cooked is easier to process straight from the freezer without thawing it first, than diced raw pumpkin
Method 3 of 3: Freezing Pureed
Step 1. Cut the pumpkin in half lengthwise
Use a sharp chef's knife to cut the butternut squash in half from top to bottom.
- Depending on the size of the pan, you may have to cut the pumpkin in half again to make it fit. Cutting the pumpkin into quarters also makes it easier to remove the seeds.
- Remove the seeds and pulp using a spoon. Use a metal spoon, melon scoop, or metal ice cream scoop to remove the seeds and pulp.
Step 2. Place the pumpkin in a microwave-safe dish and add water
Arrange the pumpkin pieces in a microwave-safe glass dish with the cut side down. Add about 2 inches (5 cm) of water to the dish and cover.
If you don't have a plate large enough to fit the whole pumpkin, cook it in turns. Or you can cook the pumpkin on the stove in a pot of boiling water for about twice as long
Step 3. Microwave on high for 15 minutes or more
After 15 minutes, touch the pumpkin with a fork. If the pumpkin feels soft enough it's done.
If the pumpkin is not soft enough, continue to microwave for 3 to 5 minutes until cooked. The total process usually takes about 20 to 30 minutes
Step 4. Remove the pumpkin flesh
Use a large metal spoon to scoop out the pumpkin flesh from the skin.
- If cooked enough, the pumpkin can come off the skin easily.
- Allow the pumpkin to cool slightly before processing to minimize the risk of burns. You can also hold the pumpkin with oven mitts or a dish cloth.
Step 5. Puree the pumpkin
Put the pumpkin in a bowl or container and use a blender to smooth the pumpkin until smooth.
You can also use a standard blender, hand mixer, or fork to puree the pumpkin, but a hand blender is the easiest and fastest tool to use
Step 6. Pour the pumpkin in a container and freeze
Transfer the smooth butternut squash to a freezer-safe plastic food container. Freeze up to 12 months.
- Leave 1/2 inch (1.25 cm) of free space at the top of the container for the pumpkin to expand.
- This method is especially useful if you are already planning on mashing the pumpkin.
- You can also use a plastic freezer bag that can be opened and closed instead of a plastic container. A diced ice tray with a lid or a diced ice tray covered with plastic wrap will also work.
- Mark the container or bag with the date before placing it in the freezer.
