How To Freeze Butternut Squash

Most definitely! Butternut squash freezes really well, which makes it a great vegetable to buy in bulk and store for the long run.

When winter squash is in season, I love to buy a few and keep them in the freezer. There are some amazing butternut squash recipes (see below) and I like to have a big supply on hand throughout the year.

There are actually a few different methods when it comes to freezing squash. Let’s take a look at each of them and answer a few general questions around the whole process.

Yes, you can certainly freeze it without cooking it. In fact, freezing uncooked butternut squash is the easiest way and doesn’t affect the safety.

However, it’s best to blanch the squash before freezing it. Blanching means cooking it very quickly in boiling water, then plunging into ice water immediately after.

Blanching your squash before you freeze it stops the growth of enzymes that affect the flavor of frozen squash. It's not for safety, but rather to preserve the taste, texture, color and nutrients of the squash. 

Its lifespan still remains the same, whether you blanch it or not. Make sure you eat the squash within 4 to 6 months – the taste and texture should be fine. 

Still, for best results, blanch those butternuts! For a great example, check out this blanched kale recipe.

Butternut squash freezes really well! In fact, it’s one of the best vegetables to freeze.
 
The great thing about freezing squash is that you can freeze it cooked or uncooked. You can even puree it before freezing.

When you refreeze squash, the biggest change is to the texture. If you froze your butternut squash in chunks this could be a problem.

However, if you pureed it or made it into a soup, refreezing it shouldn’t be a problem. You might notice it doesn’t taste as good, but there shouldn’t be too much of a change.

Of course, you can remove the need to refreeze by only thawing as much as you need. This is why it’s a good idea to freeze squash in smaller portions.

The best way to prevent squash from becoming too mushy is to blanch it before freezing.

Yes. But it's best to remove the stem, skin and seeds before freezing it. 

Butternut squash can be frozen for quite a long time. For best results, freeze butternut squash for 4–6 months.

If you need to freeze squash for longer than that, store it in the freezer for no more than 12 months.

Technically you can. It’s not the most convenient method though, so I don’t recommend it.

With a little bit of preparation beforehand, you can save time in the long run and also make the whole freezing process far more convenient.

Butternut squash freezes really well when pureed. It makes the freezing process more straightforward and also means that the texture isn’t affected once thawed.

Yes, you can freeze butternut squash noodles. It’s best to freeze them before cooking. 

To freeze squash noodles, place them in a plastic bag after spiralizing it and store it in the freezer.

Butternut soup freezes really well. Simply place the soup in an airtight container. Make sure to leave a space at the top of the container, as the soup will expand when frozen.

Absolutely. While butternut squash is the most popular type, you can use the methods in this guide to freeze any type of squash, including pumpkins, honeynut squash and banana squash.

The best way is to just throw it in frozen! If you’re cooking a stew or casserole, for example, you can just add the frozen butternut squash cubes into the pot. They will defrost over a few minutes.

You can also boil or steam them for several minutes, although this way they might go slightly soggy. You can also toss your frozen butternut squash chunks in oil and herbs and roast for 30 minutes in the oven at 200ºC/392ºF.

The best way to defrost butternut squash is to transfer it from the freezer to the fridge and leave to thaw overnight.