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Jan 22, 2013 02:50 PM

Do I need to blanch Butternut Squash cubes before freezing

I have 80 lbs of squash in the basement, and I started to notice some soft spots, so I want to get it all in the freezer before it goes bad. I think my cellar is just a tidge too warm!

I plan to peel and cube the squash, but do I need to blanch and dry the cubes before freezing? Googling the subject indicates that there are folks that do it both ways. I plan to roast the cubes to eat straight or for soups.



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    1. Just peel, cube, freeze.
      Maybe roast some and mash? It's gonna take a loooong time to peel and cube all that squash

      2 Replies
      1. re: cheesecake17

        I'd do that too, and it will be more compact for freezing.

        1. re: magiesmom

          I think I'd do some of each, so I'd have more options.

          80lbs! ... Yum!

      2. If you google "freezing winter squash", look at the links from the National Center for Home Food Preservation, Michigan State University, The World's Healthiest Foods, and others. All direct the reader to cook the squash before freezing. I personally have never frozen squash, but I have frozen other fresh vegetables. Unless squash is different from other vegetables in that it lacks the enzymes which contribute to amushy texture once frozen, it seems that the quality of the squash would be better if cooked first.