Essential Concepts: Peel, seed, cube, and blanch for best quality. Freeze in a single layer, remove air, and use within 8 to 12 months.
Butternut squash freezes well when handled with care, and blanching the cubes first gives the best balance of texture, color, and flavor. With proper prep and packaging, you can keep a ready supply for soups, stews, curries, and puree.