How to Freeze Squash So You Can Enjoy It All Year Long

Enjoy winter squash all year round with these simple tips.

Fact checked by Haley Mades

Winter squashes come in all sorts of colors and asymmetrical shapes; from butternut to kabocha to delicata, there’s a wide range of winter squash to experiment with in the kitchen. Sweet and earthy, winter squash is a versatile ingredient—suited for anything from pie to risotto to soup. Unlike their summer counterparts, winter squashes have hard, thick rinds that can preserve them for anywhere from one to three months on the countertop.

If you can’t get enough winter squash, or if you overbought, we recommend freezing it so that you can enjoy it all year round. Keep reading to learn how to process and freeze squash so that it’s ready for you to cook with all year long!

Related:12 Common Types of Squash—From Acorn to Zucchini

How to Freeze Raw Squash

Peel and slice winter squash before you freeze it, and your future self will thank you. Then, follow the steps below:

1. Peel the squash, and remove its seeds with a spoon.

2. Slice the squash into manageable chunks (roughly 1-inch cubes).

3. Lay out the diced squash on a baking sheet in a single layer, then place it in the freezer for about an hour, or until frozen.

4. Transfer the squash to a plastic bag, and store in the freezer for up to a year. Label the bag with the date to keep track of its age.

Once you’re ready to thaw the squash you have frozen, go ahead and place it in the refrigerator overnight. Alternatively, you can also drizzle the squash with olive oil and roast it from frozen. Just note that it will take a bit longer to cook.

Related:How to Cook Spaghetti Squash 7 Different Ways—Including Roasted, Sautéed, and More

How to Freeze Cooked Squash

The best way to freeze cooked squash is by puréeing it and freezing it in that form. This method not only preserves the squash, but helps it retain its flavor and texture once defrosted.

1. Scoop squash purée into an ice cube tray, then place it in the freezer for about an hour, or until frozen.

2. Transfer squash purée cubes to a plastic bag, and store in the freezer for up to three months. Label the bag with the date to keep track of its age. 
   

When you’re ready to use the squash, heat it up from frozen in a saucepan on the stovetop. It should be fully defrosted within a few minutes.

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