The Best Ways to Freeze Butternut Squash

updated Aug 26, 2022
How to Freeze Raw Butternut Squash

Cut your butternut squash into cubes and freeze them to use down the road.

Jump to Recipe
We independently select these products—if you buy from one of our links, we may earn a commission. All prices were accurate at the time of publishing.
Cubed, frozen butternut squash in plastic freezer bag.
Credit: Photo: Julia Gartland; Food Styling: Jessie YuChen

Pumpkins and winter squashes like butternut, acorn, and kabocha will keep for months when stored in a cool, dry place, but sometimes it’s helpful to extend their shelf life even more. And the best way to do it is by freezing.

Regardless of the variety, and whether you’re working with raw or cooked winter squash, here are the two best methods for preserving it in the freezer.

Credit: Photo: Julia Gartland; Food Styling: Jessie YuChen

Peel and Freeze Cubes of Raw Butternut Squash

The best way to freeze raw butternut and other varieties of winter squash is in one-inch cubes, after first peeling it and removing the seeds.

Peel and cut the squash into one-inch chunks. Spread the pieces in a single layer on a parchment or wax paper-lined baking sheet and place in the freezer. When completely frozen, transfer the squash to a freezer-safe bag or container with about 1/2 inch headspace to allow for food expansion. The squash can be roasted straight from the freezer (no thawing necessary!), or tossed directly into soups, stews, and chili.

Recipes to Use Thawed Butternut Squash Cubes

Credit: Photo: Julia Gartland; Food Styling: Jessie YuChen

Portion and Freeze Cooked Butternut Squash

When cooked, the best way to freeze winter squash is as a purée, which holds up well once thawed. And the best method is to portion the puréed squash, then freeze for later.

Purées can be frozen in ice cube trays, muffin tins, and in small portions (about 1/2 cup) on a parchment or wax paper-lined baking sheet. Once frozen, the purée can be transferred and stored in a resealable freezer bag for up to three months.

Defrost the purée and reheat in the microwave or on the stovetop to be used for sauces, dips, lasagna, and muffins (try an equal amount in place of pumpkin purée), or add it directly to simmering pots of soups, stews, and chili.

Recipes to Use Butternut Squash Puree

How to Freeze Raw Butternut Squash

Cut your butternut squash into cubes and freeze them to use down the road.

Ingredients

  • Butternut squash, any amount

Equipment

  • Knife

  • Cutting board

  • Vegetable peeler

  • Baking sheet

  • Parchment paper

  • Freezer-safe bags

Instructions

Show Images
  1. Peel butternut squash and remove its seeds.

  2. Cut into 1-inch chunks.

  3. Spread the pieces in a single layer on a parchment paper-lined baking sheet and place in the freezer.

  4. When completely frozen, transfer the squash to a freezer-safe bag or container with about 1/2 inch headspace to allow for food expansion.

How to Freeze Cooked Butternut Squash

The best way to preserve butternut squash that's been cooked is to freeze it as a purée.

Ingredients

  • Butternut squash purée, any amount

Equipment

  • Muffin tin, ice cube trays, or baking sheet lined with parchment paper

  • Freezer-safe bags

Instructions

Show Images
  1. Scoop 1/2-cup portions of purée in rows onto parchment-lined baking sheet or into the compartments of a muffin tin. Alternatively, if using ice cube trays, fill each with purée, leaving about a 1/4 inch at the top since the squash will slightly expand as it freezes.

  2. Put the baking sheet, muffin tin, or ice cube trays in your freezer and freeze until solid, 3-4 hours.

  3. Once frozen, the purée can be transferred and stored in a resealable freezer bag for up to three months.