To freeze fresh, uncooked butternut squash, you need to peel it, cut it into chunks, and cook it before placing it in the freezer. Boiling is the fastest way to cook the squash chunks. Butternut squash does not freeze well raw.
- Cut off the ends of the butternut squash
Lay the butternut squash on a clean cutting board, and slice off both ends using a sharp chef's knife.
- Peel the butternut squash
Use a vegetable peeler to peel the skin off of the butternut squash. Make sure you peel until you see the bright orange flesh.
- Cut the butternut squash in half
Stand the butternut squash upright on the cutting board ,and cut it in half using the sharp chef's knife.
- Scoop out the seeds and pulp
Use a spoon to scoop out the seeds and pulp from the bulbous part of the butternut squash.
- Cut the butternut squash into cubes
Lay both butternut squash halves cut side down on the cutting board and cut them into equal-sized slices. You can make the slices thin or thick, depending on the size of cubes you want. Cut across the slices in even intervals to create the cubes.
- Boil the butternut squash cubes
Place the chunks of butternut squash in a large pot of water and bring to a boil. Cook the squash cubes just until they are fork tender, then drain the water and run cold water over them to stop the cooking process.
- Freeze the butternut squash
Spread the cooled butternut squash cubes out on a baking pan in a single layer and place in the freezer until frozen solid. Remove frozen squash from the baking pan and pack them into re-sealable freezer bags. Frozen butternut squash can stay fresh in the freezer for up to 10 to 12 months.