How to Freeze Squash? The A to Z Guide

How to Freeze Squash? The A to Z Guide

Do you like a certain fruit or vegetable so much that you want to keep eating it, regardless of if it’s in season or not?

OR

Do you have a growing garden of your own which means having the vegetable in abundance but not a big family to finish it within the season?

You can save it for using later. Yes!

But how exactly is that possible? By freezing it!

You can freeze the summer vegetables for winter use and likewise freeze the winter vegetables or fruit for the summer use.

Keeping in view the consumer inclination, we are going to guide you about the freezing process of top 3 most frozen squashes, two from winter and one from summer.

You can use these squashes in an infinite number of taste-filled recipes, carrying the almost same nutritional value and even better taste. So save yourself some time from the routine and freeze these squashes.

How to Freeze Butternut Squash?

The process is easy peasy. Follow the steps one by one to freeze your butternut (both raw and cooked).

Steps to Freeze Raw Butternut Squash:

  • The first and foremost thing is to peel the butternut.
  • Later on, you have to remove it’s seeds carefully. Well, don’t damage its shape and appearance while removing the seeds.
  • For storing raw butternut squash, the best approach is to cut into small pieces and then freeze.
  • If so, make sure to cut the pieces in equal sizes. If cut in irregular sizes, the freezing and storing will get difficult.
  • Therefore, the size should be about or under 1-inch to use it easily in a variety of meals.
  • After you are done with cutting, take a parchment paper or baking sheet. You will find it easily in the market.
  • Spread the freshly cut butternut chunks on the paper placed over a wide tray, maintaining the trivial distance so as the butternut chunks don’t overlap with each other.
  • Now place this tray in the freezer and wait for a few hours to let it freeze to the core.
  • After this, move the frozen butternut pieces into a freezer bag. There are special plastic freezer bags that you can find in the market to store the stuff for a long time without having it deteriorated. Those bags or the hefty containers will serve best to store your butternut squash.
  • Don’t fill the freezing bag or container with the butternut to the mouth, leave a little space
  • When needed, take the bag out, take the required amount of butternut chunks out, and put the rest of them back in the freezer.
  • Whatever your dish is, let the frozen butternut chunks get to room temperature before you put them in. You don’t need to reheat it but just letting it adjust with the room temperature is enough.

Steps to Freeze Cooked Butternut Squash:

  • To freeze cooked butternut squash, you have to undergo the same old procedure of peeling and removing the seeds.
  • The cooked butternut lasts longer in the freezer when it is grinded enough to turn it into a puree.
  • You can pour that puree in an ice cube tray to make a shape out of it.
  • However, you can store the cooked butternut puree in a bigger shaped tins than the average size of ice cube trays.
  • Whatever you use to shape them for freezing, don’t forget to place a parchment paper under it.
  • Once it freezes, transform it into the freezer bag.
  • Before using them in the dishes, it is necessary to reheat the frozen cooked butternut puree because it will exhibit no taste otherwise.
Note: The cooked butternut squash lasts less time than the raw butternut chunks. However, the raw butternut squash should be used within 4 months while the cooked should be used within 3 months.

How to Freeze Spaghetti Squash?

Although you can also freeze uncooked spaghetti squash like butternut squash but it is mainly not suitable because it will not make pasta like strands.

Steps to Cook the Spaghetti Squash:

  • Begin with cutting the spaghetti squash with the help of extra sharp knives because its exterior is too hard to be cut easily.
  • For your ease, you can soften it before cutting so as to be quick with the process. Therefore, put the spaghetti squash in the oven for a few minutes and then cut it.
  • Since it is the kind of fruit that is loaded with lots of marrow inside, the wise approach is to puncture it with the help of a fork or knife to create minor holes in it. This will save your spaghetti squash from nearly exploding when the warmth will work on it.
  • This step has to be done if you want to put the spaghetti squash as a whole in the oven. Therefore, if you decide to cut it into half before putting it in the oven, you may skip that puncturing step. But, it is suggested to put this fruit whole in the oven and then cut it.
  • After having the fruit cut lengthwise, remove the seeds. Keep them or discard them, it’s your choice but some people roast them to use as an evening snack.
  • Apply a thin layer of oil, a little salt, and any other herb that you would want to have the taste of. Place it over parchment paper or baking sheet. This seasoning step can also be done later at the time of unfreezing it.
  • Now finally moving it to the oven at 218 degrees for as much as an hour or 45 mins would do good too if you want a more neutral taste.
  • After this, take it out and let it rest at normal temperature.

Read more: Roasted Butternut Squash Recipe

Steps to Freeze Cooked Spaghetti Squash:

  • To freeze the spaghetti squash, let it cool down first. Let it adjust to the room temperature. It may take half an hour to 1 hour but this is necessary to ensure that the spaghetti strings are completely dry now before you freeze it.
  • After this, place the spaghetti squash on a cookie paper or parchment paper and move it to the freezer.
  • Later on, after a few hours, you can finally move it to another container where it will rest until finished one by one.
  • At the time of eating, take the spaghetti squash out, warm it in the microwave for a few mins.
  • If you had seasoned it before freezing, the effort is little.
  • If it was not seasoned beforehand, layer it with olive oil, salt and pepper and then put it in the microwave for 1 min. Otherwise, just cover the already seasoned spaghetti squash using the oven-friendly cover.
  • After this time period, remove the spaghetti squash from the oven and create the strands with the help of a fork. This is ready!
Note: Before shopping for the spaghetti squash to cook and freeze it in large quantities, you need to pick only perfect pieces because using damaged fruit will change its natural taste and texture.

Is spaghetti squash and butternut squash the same thing?

Both belong to the same family tree but are quite different in their taste, appearance, texture, and how they look after being cooked. However, the similar part is, both are used highly for freezing when the winter season is ending. Butternut squash tastes better when it is frozen in raw form while the spaghetti squash tastes ideal when it is cooked and then frozen. Health wise, butternut squash carries great nutritional value over spaghetti squash but the pasta like strands of the spaghetti squash make it more lovable.

How to Freeze Yellow/Summer Squash?

Enough talk of the winter squash above, let’s have a look on the summer squash options.

Steps to Freeze Summer Squash:

  • Buy fresh summer squash from the vegetable store, after closely inspecting that they are not deteriorating even a bit.
  • Wash them thoroughly and brush away the outward dirt either using your hands or a gentle scrubber.
  • Cut them into the round slices. The slices should not be too thick or thin, moderate enough between 1 and 2 inches.
  • Now is the time to quickly blanch the cut slices of summer squash.
  • Take a medium water, fill it with water and put on the stove.
  • Let it come to boil and then add the summer squash slices into it for as minimum as 3 mins and as maximum as 5 mins.
  • When the time of taking these out is near, quickly prepare a bowl of iced water. Take cold water and add ice cubes in it.
  • After removing the summer squash from boiling water with the help of a drainer, transform it into ice water.
  • After 3 to 4 mins, discard the iced water, leaving behind only the summer squash slices.
  • Spread these evenly over a paper towel to dry the leftover water.
  • Later, fill these into a freezing bag and move to the freezer. Use within 6 to 8 months.

 How do you freeze squash without it being mushy?

To save your squash from being mushy and soggy, you need to swear by these 3 important rules.

  • When you wash it in the beginning of the process, don’t leave it outside for too long. You need to blanch or cook it (varying from fruit/veg to fruit/veg) promptly.
  • Moreover, after you have blanched it and now is the turn to freeze it, make sure to extract all the water out of it. For this, spread it in a tray in the open air.
  • Plus it should also not be warm when you put it in the freezer. The squash should be cooled down well before you start filling it in the freezer bag.

All these things will collectively protect your squash from being mushy and soggy.

Wrapping Up

Kids, these days, don’t love some of the fruits at all, while there are some other fruits that they want to eat the year around. Since you can not get the seasoned fruits once their season is out, you can certainly freeze these winter fruits for a few more months to serve your taste buds. Like spaghetti squash, kids love it the most because it works as a replacement to the high-carb packet spaghetti while maintaining the major nutrients of a healthy fruit. The science behind freezing these items is amazing to eat these as a snack on and off!


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