As a parent, I know how important it is to make the most of your food, both for your wallet and your family’s health. Butternut squash, with its sweet, nutty flavor, is a favorite in my household, especially when whipped up into a cozy soup or roasted as a side dish. But let’s be honest, these gourds can be quite large, and unless you’re feeding an army, you might find yourself with more squash than you can use before it goes bad.
Freezing is a fantastic way to preserve the freshness and nutritional value of butternut squash, and it’s easier than you might think. So, let’s get to it and turn you into a butternut squash freezing pro!
First things first, pick a good-quality butternut squash. Look for one that feels heavy for its size, has a matte skin, and is free from bruises or soft spots. A ripe butternut squash will have a deep beige color and a hard skin.
Once you’ve selected the perfect squash, give it a good wash under cool running water. This is crucial because any bacteria on the surface can transfer to the flesh when you cut into it. The FDA recommends scrubbing firm produce with a clean produce brush.
Now, wield your peeler (or a sharp knife if you’re confident with your culinary skills) and remove the skin. Cut the squash in half lengthwise and scoop out the seeds and stringy bits with a spoon – a little bit like carving a pumpkin. After that, chop the squash into cubes. I find that one-inch cubes are a good size because they freeze well and are versatile for future recipes.
Blanching is a food safety step you don’t want to skip. It stops enzyme actions which can cause loss of flavor, color, and texture. Plus, it can help to kill bacteria and other microorganisms on the surface of the fruit, according to the CDC.
To blanch, boil a pot of water and add your squash cubes. Let them boil for about 2-3 minutes, then plunge them into ice water to stop the cooking process. This step ensures your squash will maintain its lovely texture and taste when you thaw it.
After blanching, drain your squash well and pat it dry with a clean cloth or paper towels. You want to remove as much moisture as possible to prevent ice crystals from forming. Spread your squash cubes on a baking sheet in a single layer, making sure they don’t touch each other. Pop the tray into the freezer until the cubes are solid, which typically takes about 1-2 hours.
This method, often called “flash freezing,” helps prevent the cubes from sticking together in the freezer, so you can take out just what you need later on.
Once your cubes are frozen solid, transfer them into freezer bags or an airtight container. If using bags, try to squeeze out as much air as possible to prevent freezer burn. Label your bags or containers with the date, so you know when you froze them. Properly frozen butternut squash can last for 6 to 12 months in the freezer.
When you’re ready to use your frozen butternut squash, you don’t necessarily need to thaw it first. For most recipes, like soups or stews, you can toss the frozen cubes directly into the pot. If you need to thaw it, either transfer the amount you need to the fridge to thaw overnight or use the defrost setting on your microwave.
Remember, once thawed, don’t refreeze raw squash as this can degrade the quality and potentially allow for bacterial growth.
