We are independent & ad-supported. We may earn a commission for purchases made through our links.
Advertiser Disclosure
Our website is an independent, advertising-supported platform. We provide our content free of charge to our readers, and to keep it that way, we rely on revenue generated through advertisements and affiliate partnerships. This means that when you click on certain links on our site and make a purchase, we may earn a commission. Learn more.
How We Make Money
We sustain our operations through affiliate commissions and advertising. If you click on an affiliate link and make a purchase, we may receive a commission from the merchant at no additional cost to you. We also display advertisements on our website, which help generate revenue to support our work and keep our content free for readers. Our editorial team operates independently of our advertising and affiliate partnerships to ensure that our content remains unbiased and focused on providing you with the best information and recommendations based on thorough research and honest evaluations. To remain transparent, we’ve provided a list of our current affiliate partners here.

What Are the Best Tips for Freezing Butternut Squash?

By T. Alaine
Updated May 16, 2024
Our promise to you
DelightedCooking is dedicated to creating trustworthy, high-quality content that always prioritizes transparency, integrity, and inclusivity above all else. Our ensure that our content creation and review process includes rigorous fact-checking, evidence-based, and continual updates to ensure accuracy and reliability.

Our Promise to you

Founded in 2002, our company has been a trusted resource for readers seeking informative and engaging content. Our dedication to quality remains unwavering—and will never change. We follow a strict editorial policy, ensuring that our content is authored by highly qualified professionals and edited by subject matter experts. This guarantees that everything we publish is objective, accurate, and trustworthy.

Over the years, we've refined our approach to cover a wide range of topics, providing readers with reliable and practical advice to enhance their knowledge and skills. That's why millions of readers turn to us each year. Join us in celebrating the joy of learning, guided by standards you can trust.

Editorial Standards

At DelightedCooking, we are committed to creating content that you can trust. Our editorial process is designed to ensure that every piece of content we publish is accurate, reliable, and informative.

Our team of experienced writers and editors follows a strict set of guidelines to ensure the highest quality content. We conduct thorough research, fact-check all information, and rely on credible sources to back up our claims. Our content is reviewed by subject-matter experts to ensure accuracy and clarity.

We believe in transparency and maintain editorial independence from our advertisers. Our team does not receive direct compensation from advertisers, allowing us to create unbiased content that prioritizes your interests.

Butternut squash is a large variety of winter squash that can be frozen in a number of ways depending on how it will eventually be used. While it is not advisable to freeze an entire squash, freezing butternut squash in raw chunks is an easy option that enables multiple different uses after defrosting. Cooked butternut squash can generally be frozen in two different ways, either as cubes or chunks or in pureed form.

Regardless of how the squash will eventually be frozen, all butternut squash needs to be peeled and the seeds removed. Since the flesh of butternut squash is protected by a thick outer skin, a very sharp knife or vegetable peeler should be employed in the peeling process. To safely prepare a butternut squash for freezing, both ends should be removed the squash should be cut in half to facilitate navigating its irregular shape during peeling. By standing the squash on one of the now flat ends, the skin can be shaved off using either the vegetable peeler or sharp knife. After the peel is gone the seeds can be scooped out with a spoon; it is not recommended to remove the seeds before peeling because the resulting chasm will make the squash more fragile and difficult to hold steadily.

If freezing butternut squash raw is the goal, the rest of the process is fairly simple. The raw flesh can be cut into chunks or cubes in any desired size, and they are ready for the freezer. Food storage bags are a good vessel for freezing butternut squash in raw chunks because they seal tightly, and as long as all of the excess air is removed, they do a decent job of staving off freezer burn. Double wrapping the bags by covering them in plastic wrap or aluminum foil can be helpful if the bags do not seem to seal tightly enough.

Cooked chunks of butternut squash can also be frozen in food storage bags. The squash can be roasted, boiled, microwaved, or cooked in any desired way before freezing. After cooking, it is very important to let the squash cool completely before wrapping the chunks and trying to freeze them. Putting warm squash into freezer bags will cause condensation to form inside the bag, and that moisture will freeze into ice crystals and possibly compromise the texture of the squash flesh. Cooked, frozen squash can be defrosted and used in mashes, side dishes, or casseroles.

Freezing butternut squash as a puree is a good trick for making quick soups later on. After the squash is cooked, it can be pureed until smooth in a food processor. Before freezing, the butternut squash puree should be drained over a mesh strainer or cheesecloth to remove excess moisture and prevent crystallization. The strained puree can be initially frozen in ice cube trays, and then the cubes transferred to freezer bags for long-term storage. Another option for freezing butternut squash puree is to portion the squash into plastic containers, which can then be tightly sealed and labeled with the quantity and date.

DelightedCooking is dedicated to providing accurate and trustworthy information. We carefully select reputable sources and employ a rigorous fact-checking process to maintain the highest standards. To learn more about our commitment to accuracy, read our editorial process.
Discussion Comments
By Heavanet — On Feb 20, 2014

I think that freezing butternut squash after cooking it locks in more flavor than freezing it when it is raw. I have tried both ways, and sometimes the raw, frozen squash has a dull taste when it has been thawed and cooked. On the other hand, the frozen, cooked butternut squash tasted like it did the day I cooked and froze it.

DelightedCooking, in your inbox

Our latest articles, guides, and more, delivered daily.

DelightedCooking, in your inbox

Our latest articles, guides, and more, delivered daily.