How to Freeze Butternut Squash Step by Step

[Melissa Norris]

Learning how to freeze butternut squash is an easy way to preserve your harvest while protecting its flavor, color, texture, and nutritional value. Simply peel and cube the squash, steam it until tender, cool it thoroughly, and flash-freeze the pieces before transferring them to freezer-safe containers.

You will have convenient portions ready for soups, oven roasted butternut squash, casseroles, purées, and side dishes all year long.

Quick Look at This Recipe​

• Recipe Name: How to Freeze Butternut Squash
• Ready In: About 1 hour, plus freezing time
• Method: Steam and freeze
• Yield: Approximately 4 cups per medium butternut squash
• Calories: Approximately 85 calories per cooked cup
• Tools: Cutting board, sharp knife, vegetable peeler, spoon, steamer basket, stockpot, baking sheet, and freezer containers
• Freezer Friendly: Yes, for up to 12 months for best quality
• Dietary Info: Gluten-free, dairy-free, vegan, vegetarian, Paleo, and Whole30 compatible
• Why You'll Love It: The squash is fully prepared and ready to add to your favorite recipes
• ‍ Tip: Freeze the cubes in a single layer before packaging so they do not form one solid block

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What Makes This Recipe Unique?​

Aside from the method I use to preserve root vegetables without a root cellar, freezing is the simplest way to preserve pumpkin or winter squash. Especially when you want ingredients that are ready to pull from the freezer on a busy evening.

• Prevents Waste - Preserves the squash’s flavor, color, and nutritional value in an abundant garden harvest before it spoils.
• Beginner-Friendly - Requires no pressure canner or specialized equipment, and uses only one ingredient.
• Time-Saver - Saves preparation time when cooking future meals.
• Convenient - Allows the frozen cubes to be removed one portion at a time.
• Versatile - Works well for soups, sauces, casseroles, and mashed squash. Since delicata squash does not winter over well, you can substitute frozen butternut squash in this delicata squash soup recipe.

Key Supplies and Ingredients:​

A full ingredients list, including measurements, can be found in the recipe card below.

• Butternut Squash - 1 or more fresh butternut squash. Choose mature butternut squash with firm, unblemished skin. Avoid squash with soft spots, mold, deep cuts, or signs of decay.

Recipe Substitutions and Variations​

One of the best things about cooking from scratch is the flexibility it offers. Check out my full list of ingredient substitutions for all your baking and cooking needs.

This same basic method can be used for many firm winter squash varieties, including acorn, buttercup, Hubbard, delicata, and kabocha squash. Cooking times will vary depending on the squash variety and the size of the pieces.

You can also freeze butternut squash as a purée, just like homemade pumpkin puree. Steam or roast the squash until completely tender, mash or purée the flesh, and cool it before spooning it into freezer-safe containers.

I do not recommend adding butter, milk, sugar, or seasonings before freezing. Plain squash is far more versatile and can be turned into either a sweet or savory dish later.

How to Freeze Butternut Squash​

Step 1: Wash and Halve the Squash

Rinse the butternut squash under cool running water and scrub the outside with a clean vegetable brush. Even though you will remove the peel, washing first prevents dirt and bacteria from being transferred to the flesh as you cut it.

Dry the squash thoroughly so it does not slip while you are working.

Set the squash on a sturdy cutting board and carefully remove the stem and blossom ends.

A butternut squash is easier to handle when you separate the straight neck from the rounded bulb. Cut the squash crosswise where the two sections meet.

Step 2: Peel the Squash

Use a sharp vegetable peeler to remove the tough outer skin.

If the skin is particularly thick, you may need to go over it twice to remove the pale layer beneath the outer peel.

Step 3: Remove the Seeds

Cut the rounded bulb in half lengthwise. Scoop out the seeds and stringy pulp with a sturdy spoon.

The seeds do not have to go to waste. Clean and roast them for a crunchy snack, feed them to your chickens, or compost them.

Step 4: Cut the Squash into Cubes

Cut the peeled neck into even rounds, then cut the rounds into bite-sized cubes. Cut the bulb portion into pieces of approximately the same size.

Aim for 1-inch cubes. Uniform pieces cook at the same rate and are easier to use in recipes after freezing.

Step 5: Steam the Squash

Add several inches of water to a large pot and bring it to a boil. Place the squash cubes in a steamer basket in a single, even layer, working in batches if necessary.

Cover the pot and steam for approximately 15 to 20 minutes, or until the pieces are just fork-tender. Begin checking them at 12 to 15 minutes because smaller cubes may cook more quickly.

Technically, steaming for this length of time cooks the winter squash rather than merely blanching it. This is the preservation method recommended for winter squash, which should be cooked until tender before freezing. Blanching and cooking slow the enzymes responsible for losses in flavor, color, texture, and vitamins during frozen storage.

Do not overcook the squash until it falls apart unless you intend to freeze it as a purée.

Step 6: Cool the Squash

Immediately transfer the steamed squash to a shallow pan or baking sheet so it can cool quickly. Avoid leaving cooked squash at room temperature for more than two hours.

Once cool, gently blot away excess moisture with a clean kitchen towel. Removing surface moisture helps reduce ice crystals and keeps the cubes from sticking together.

Step 7: Flash-Freeze the Squash

Line a rimmed baking sheet with parchment paper or a silicone baking mat. Arrange the cooled squash cubes in a single layer, leaving a little space between the pieces.

Place the baking sheet in the freezer for two to four hours, or until the squash is frozen solid.

This flash-freezing step prevents the cubes from freezing together in one large clump, making it easy to remove only the amount you need.

Step 8: Package for the Freezer

Transfer the frozen squash cubes to freezer bags, vacuum-seal bags, or freezer-safe containers. Remove as much air as possible before sealing.

Label each package with the contents, quantity, and freezing date. Return the squash to the freezer immediately.

Recipe Tips and Troubleshooting​

• Start with fresh, mature squash for the best results. Freezing preserves the quality you begin with, but it cannot improve squash that is already soft or deteriorating.
• Use a sharp knife and a stable cutting board. Butternut squash can be difficult to cut, so place a damp kitchen towel beneath the board to prevent it from sliding.
• Keep the cubes as uniform as possible. Small pieces may become too soft while larger pieces remain undercooked.
• Do not crowd the steamer basket. Steam needs room to circulate around the squash, so work in batches when preserving several squash at once.
• Cool the squash completely before packaging it. Warm squash creates condensation, which leads to larger ice crystals and poorer freezer quality.
• Freeze the squash in recipe-sized portions. One-cup, two-cup, and four-cup packages are especially useful for side dishes, soups, and casseroles.
• Frozen butternut squash will be softer than fresh squash once thawed. That makes it particularly well suited to recipes where a tender texture is desirable.

Uses for Frozen Butternut Squash​

Frozen butternut squash is one of those pantry staples that can take you from “I don’t know what to make for dinner” to a warm, nourishing meal without much extra work.

Add the frozen cubes directly to soups, stews, curries, and casseroles. Because the squash has already been cooked, add it near the end of the cooking time so it does not become overly soft.

You can also warm the squash and mash it with butter, salt, and pepper for an easy side dish. For a sweeter version, add cinnamon, maple syrup, or a little brown sugar.

Purée the thawed squash for homemade soup, pasta sauce, baked goods, pancakes, muffins, or baby food. It also makes a wonderful filling for ravioli and can be stirred into macaroni and cheese for added color and nutrition.

For roasting, place the frozen cubes on a preheated baking sheet, toss them with oil and seasonings, and roast at a high temperature. The texture will be softer than freshly cut roasted squash, but the edges can still develop some caramelization.

Finally, frozen butternut squash can be used in place of pumpkin in any recipe. Try these old fashioned pumpkin sugar cookies, my Grandma’s pumpkin cake roll recipe, or this pumpkin chocolate chip muffin recipe.

Storage Instructions​

Store the packaged butternut squash at 0°F or colder. For the best flavor, color, and texture, use it within eight to 12 months.

Keep the squash frozen until you are ready to use it. You can add the cubes directly to many cooked dishes without thawing.

If you need to thaw the squash, place the sealed package in the refrigerator and use it within two to three days. Do not thaw frozen vegetables on the counter.

Freezing butternut squash is safe for long-term storage as long as it remains continuously frozen, but its quality will gradually decline. Discard squash that develops an unusual odor, visible mold, or other signs of spoilage after thawing.

FAQs
Is it best to freeze butternut squash raw or cooked?

Butternut squash freezes best after it has been steamed or cooked until just tender, which helps preserve its color, flavor, and overall quality.

Does butternut squash have to be blanched before freezing?

Rather than briefly blanching butternut squash, cook it until tender before cooling and freezing it for the best results.

Can I freeze butternut squash?

Yes, you can freeze butternut squash as cooked cubes or purée for convenient use in soups, casseroles, baked goods, and side dishes.

Can you freeze squash without it being mushy?

You can reduce mushiness by cutting the squash into uniform pieces, cooking it only until fork-tender, cooling it quickly, and flash-freezing the cubes in a single layer.

Everything Worth Preserving​

If you enjoy preserving seasonal harvests, you’ll find plenty more inspiration in my book Everything Worth Preserving.

Inside, I walk you through traditional, reliable methods for preserving everything from fruit pie fillings and jams to pressure-canned meals, pickles, broths, and pantry staples.

It’s designed to help you confidently stock your pantry with wholesome, from-scratch foods so you can make the most of every harvest and always have delicious homemade ingredients ready for all your recipes.

Grab Everything Worth Preserving Now

Other Posts You May Enjoy​

Oven Roasted Butternut Squash with Garlic and Herbs​

Creamy Delicata Squash Soup​

Storing Root Vegetables: Best Methods Without a Root Cellar ​

8 Ways to Preserve Pumpkins at Home​

Did you follow this tutorial to freeze butternut squash? If so, please leave a star rating in the recipe card below (this really helps me out)… then, snap a photo and tag me on social media @melissaknorris so I can see! I love getting a glimpse of what you all make in your kitchens.

Recipe​

Print

How to Freeze Butternut Squash​

Learn how to freeze butternut squash for easy meals all year long. This simple tutorial walks you through peeling, cubing, steaming, flash-freezing, and storing squash so it is ready for soups, casseroles, purées, and side dishes.
Course Ingredient
Cuisine American
Keyword freeze butternut squash, freezing winter squash, frozen bufternut squash, how to freeze butternut squash
Prep Time 20 minutes minutes
Cook Time 15 minutes minutes
Flash Freezing Time 2 hours hours
Total Time 2 hours hours 35 minutes minutes
Servings 4 Cups
Calories 84kcal
Author Melissa Norris
Cost Varies

Equipment​

• Sharp Knife & Vegetable Peeler
• Cutting Board
• Pot with Lid and Steamer Basket
• Rimmed Baking Sheet
• Parchment Paper
• Freezer Safe Containers

Ingredients​

• 1 Medium Butternut Squash or as many as you wish to freeze
• Water for steaming

Instructions​

• Wash and dry the squash. Trim off both ends, peel the skin, cut the squash in half, and scoop out the seeds.
• Cut the flesh into even, approximately 1-inch cubes.
• Bring water to a boil beneath a steamer basket. Add the squash in an even layer, cover, and steam for 15–20 minutes, until just fork-tender. Work in batches as needed.
• Spread the cooked squash in a shallow layer and let it cool promptly. Gently blot away excess moisture.
• Arrange the cooled cubes in a single layer on a lined baking sheet. Freeze for 2–4 hours, until solid.
• Transfer the cubes to freezer bags or freezer-safe containers, remove as much air as possible, and label with the date. Store at 0°F or colder.

Notes​

Recipe Tips and Troubleshooting:

• Start with fresh, mature squash for the best results. Freezing preserves the quality you begin with, but it cannot improve squash that is already soft or deteriorating.
• Use a sharp knife and a stable cutting board. Butternut squash can be difficult to cut, so place a damp kitchen towel beneath the board to prevent it from sliding.
• Keep the cubes as uniform as possible. Small pieces may become too soft while larger pieces remain undercooked.
• Do not crowd the steamer basket. Steam needs room to circulate around the squash, so work in batches when preserving several squash at once.
• Cool the squash completely before packaging it. Warm squash creates condensation, which leads to larger ice crystals and poorer freezer quality.
• Freeze the squash in recipe-sized portions. One-cup, two-cup, and four-cup packages are especially useful for side dishes, soups, and casseroles.
• Frozen butternut squash will be softer than fresh squash once thawed. That makes it particularly well suited to recipes where a tender texture is desirable.

Uses for Frozen Butternut Squash: Frozen butternut squash is one of those pantry staples that can take you from “I don’t know what to make for dinner” to a warm, nourishing meal without much extra work. Add the frozen cubes directly to soups, stews, curries, and casseroles. Because the squash has already been cooked, add it near the end of the cooking time so it does not become overly soft. You can also warm the squash and mash it with butter, salt, and pepper for an easy side dish. For a sweeter version, add cinnamon, maple syrup, or a little brown sugar. Purée the thawed squash for homemade soup, pasta sauce, baked goods, pancakes, muffins, or baby food. It also makes a wonderful filling for ravioli and can be stirred into macaroni and cheese for added color and nutrition. For roasting, place the frozen cubes on a preheated baking sheet, toss them with oil and seasonings, and roast at a high temperature. The texture will be softer than freshly cut roasted squash, but the edges can still develop some caramelization. Finally, frozen butternut squash can be used in place of pumpkin in any recipe. Try these old fashioned pumpkin sugar cookies, my Grandma’s pumpkin cake roll recipe, or this pumpkin chocolate chip muffin recipe. Storage Instructions: Store the packaged butternut squash at 0°F or colder. For the best flavor, color, and texture, use it within eight to 12 months. Keep the squash frozen until you are ready to use it. You can add the cubes directly to many cooked dishes without thawing. If you need to thaw the squash, place the sealed package in the refrigerator and use it within two to three days. Do not thaw frozen vegetables on the counter. Freezing butternut squash is safe for long-term storage as long as it remains continuously frozen, but its quality will gradually decline. Discard squash that develops an unusual odor, visible mold, or other signs of spoilage after thawing.

Nutrition​

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​

The post How to Freeze Butternut Squash Step by Step appeared first on Melissa K. Norris.