How to freeze squash

Discover the best way to freeze squash if you won't use it all in one go

how to cook squash
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Want to know how to freeze squash? If you've got one of these tasty vegetables at home, but don't want to use it all at once, freezing it is a great option to prevent food waste. In fact, butternut squash can last in the freezer for a few months. So, there's absolutely nothing wrong with using half of your butternut squash now, and using the other half a few weeks down the line.

But it's not as simple as popping your butternut squash in the freezer, as is, and hoping for the best. Below, we'll reveal the best way to freeze butternut squash to prevent it going off before you get around to using it. 

Find different ways to cook butternut squash, in case they inspire you do use it up now. Otherwise, follow our tips, then head over to our food hub for more recipe ideas, and food storage inspiration.

How to freeze squash

Before you can freeze your butternut squash, you'll need to prepare it to go in the freezer. We'd recommend taking the following steps:

1. Take a large, sharp knife and slice off the stalk, and base, of your butternut squash. Then, slice your butternut squash in half, horizontally, where the slimmer half meets the thicker end. This is side to side, not end to end.

2. Place the first half of your butternut squash on your chopping board and, starting from the top and working down, use your knife to carefully slice the skin off. It may seem like a good idea to use a peeler, but in reality the skin of a butternut squash is too thick, so you're best off sticking to a knife.

3. Once the skin is removed, chop both sections of your butternut squash in half, lengthways, and remove any seeds. 

Top Tip: rather than throwing your squash seeds away, why not roast them in the oven for a few minutes with little olive oil and some seasoning? They taste just like pumpkin seeds and make a delicious topping to a salad. Plus, you're minimising food waste.

4. Begin dicing your butternut squash into bite-sized chunks. Split into groups according to serving sizes. 

5. Place each serving in a sandwich bag or plastic Tupperware box and place in the freezer.

Emily Shaw

Emily first (temporarily) joined the Real Homes team while interning on her summer break from university. After graduating, she worked on several publications before joining Real Homes as Staff Writer full time in mid-2018. She left the brand in 2020 to pursue another career, but still loves a second-hand bargain and sourcing unique finds to make her rented flat reflect her personality.