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Cubed butternut squash is packed into a clear vacuum sealed bag for freezer storage. This shows one way to prepare and portion squash when learning how to freeze butternut squash.

How To Freeze Butternut Squash

Description: This easy way to freeze butternut squash turns your fall harvest into peeled, ready-to-cook cubes, with no blanching needed. Just cube, bag, and freeze them for soups, roasting, and cozy suppers all winter!
Prep Time 20 minutes
Flash Freezing (optional) 2 hours
Total Time 2 hours 20 minutes
Serving Size 4 cups per squash

Ingredients

  • 1 butternut squash

Instructions

  • Wash the butternut squash and dry it.
  • Slice the bottom part off so the squash sits flat. Peel it with a vegetable peeler.
  • Slice the squash in half lengthwise and remove the seeds.
  • Cut the squash into even slices, then cut them into 1-inch cubes.
  • Measure the squash and fill your freezer bags, remove the air, and seal or vacuum seal.
  • Label and freeze.

Notes

Optionally, you can blanch the squash cubes for 2-3 minutes before freezing. I’ve tried it both ways and found no difference in the final product.
You can also flash freeze the squash cubes. Spread the raw or blanched squash out on a baking sheet, then freeze until they are solid, about 2 to 4 hours before packaging. This will help the squash not stick together in a clump when frozen.
Butternut squash can be frozen for 1 year.

Nutrition

Serving: 1serving | Calories: 84kcal | Carbohydrates: 22g | Protein: 2g | Fat: 0.2g | Saturated Fat: 0.04g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.01g | Sodium: 8mg | Potassium: 660mg | Fiber: 4g | Sugar: 4g | Vitamin A: 19931IU | Vitamin C: 39mg | Calcium: 90mg | Iron: 1mg

These values are from a nutritional database and automatically calculated, and should only be used as an approximation.