Freezing Winter Squash

Freezing winter squash is the route to take to preserve your abundant squash harvest.

So here are the steps:

  • Cut off the ends of the squash and then cut in half from end to end.


  • Using and large spoon scrape out the seeds.
  • Using a small amount off olive oil coat the flesh of the squash evenly, add a little salt if preferred
  • Load the squash skin side down into baking pans, wrap tightly with foil.


  • Insert into preheated oven at 350 degrees F
  • Cook squash until the flesh is soft about 1-2 hours depending on the size of the squash
  • Testing with a fork or knife remove from oven when flesh is soft all the way to skin.
  • Uncover then peel fresh from the skin using a large spoon.


  • Pulse in a food processor or run through a food mill to achieve smooth texture.
  • Load into deli container or freezer bags.
  • Allow squash to cool uncovered before putting it into the freezer.



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