Freezing Butternut Squash
Once you see how easy it is to freeze butternut squash, you'll always have some in your freezer!
Servings 4
Calories 63kcal
Ingredients
- 4 cups butternut squash
Instructions
- Trim the top and bottom off of the butternut squash and cut off the neck.
- Peel the neck and the bulb part of the squash.
- Cut into 1 inch cubes (or the size you prefer.).
- Place on a parchment lined baking sheet and place in the freezer for 1 to 2 days.
- Scoop the frozen squash cubes into a freezer bag or vacuum bag. Label and freeze.
Video
Notes
How much you make depends on how big your squash is!
I cut mine into 1 inch cubes because that is the size I find most usable. It's perfect for butternut squash risotto or roasted butternut squash.
You can store them in a freezer bag, but I like to use my vacuum sealer.
They will keep for 8-12 months.
Nutrition
Calories: 63kcal | Carbohydrates: 16g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 6mg | Potassium: 493mg | Fiber: 3g | Sugar: 3g | Vitamin A: 14882IU | Vitamin C: 29mg | Calcium: 67mg | Iron: 1mg