How to freeze raw buttercup squash – Sport & Outdoor – Others

Storing: Winter squash will last 3-6 months stored at room temperature in a dry and cool (50-55 degrees) but not cold location. Freezing: Cook the squash until soft, scoop out the flesh, pack in freezer containers, label, and place in the freezer.

More good news: It does fine whether frozen raw or cooked. And the fact that yours has been cut into small chunks is no problem.

Line a dry baking sheet with parchment paper and place the squash cubes or slices on it in a single layer. Freeze for one hour, or until solid. Once the squash has frozen solid, you can slide if off the parchment paper and transfer it to zip-top freezer bags to store for the long haul.

Yes! Prep your squash by peeling, removing the seeds and chopping then add to the freezer. Skip the steps of roasting, blanching or sautéing prior to freezing.

Summer squash, like most vegetables, must be blanched before they can be frozen. Blanching stops enzyme actions that can cause loss of flavor, color and texture. Blanching works best if you heat 1 gallon of water to boiling in a large pot fitted with a wire basket or colander.

Storage Conditions

Squash store best at an even 50°F in a dark place. This could be a cool and dark shelf, cabinet, or drawer in the kitchen, pantry, or closet. They also store well in a warmer section of the root cellar such as on the top shelf.

Once the squash pieces are completely frozen, transfer them to a freezer-safe container or storage bag. Mark the freeze date on the container. Raw squash does not freeze as well as cooked does, so for the best results, use it as soon as possible.

Properly packaged and frozen, squash should maintain high quality for approximately 10 months in the freezer.

Bring a large pot of water to a rolling boil. Then carefully drop the squash into the pot and blanch for 2-3 minutes max. While the squash is in the boiling water, go ahead and prepare your freezer bags to put the squash in to freeze. Don`t forget to write the date on your bags!

Peel the neck and the bulb part of the squash. Cut into 1 inch cubes (or the size you prefer.). Place on a parchment lined baking sheet and place in the freezer for 1 to 2 days. Scoop the frozen squash cubes into a freezer bag or vacuum bag.

Instead, blanch the squash to will help preserve its texture. Place cubes of raw squash in a pot of boiling water for one minute, then immediately drain the squash and transfer it to an ice water bath to cool it down quickly. Once the squash is cool, drain it, and pat the pieces dry with paper towels.

Dehydrating Winter Squash

Bring a large pot of water to a boil. Peel and seed the squash. Cut into pieces 1/4-inch thick and one to two inches long. Blanch the squash in the boiling water for three minutes.

Dehydrating Winter Squash

Bring a large pot of water to a boil. Peel and seed the squash. Cut into pieces 1/4-inch thick and one to two inches long. Blanch the squash in the boiling water for three minutes.

Freezing: Transfer to freezer bags or containers and store for up to 6 months. If you`re using bags, add a label and date, transfer the puree into a bag, then try to remove as much air as possible before sealing. Flatten the bag before placing onto a shelf in the freezer.