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How to: Roast and Freeze Squash

  1. Pre-heat the oven to 400°F.
  2. Cut the squash in half lengthwise, trimming off the stem.
  3. Use a spoon to scrape out seeds and guts.
  4. Prick the flesh of the squash with a fork, brush or spray lightly with oil and place flesh-down on a cookie sheet. (Lining the cookie sheet with foil makes for easier clean-up.)
  5. Roast for 45 minutes to an hour or until squash is fork-tender when pierced.
  6. Allow to cool, and peel off the skin.
  7. Chop, cube, mash, or puree.
  8. Portion into freezer bags or containers and freeze.

2 Responses to “How to: Roast and Freeze Squash”

  1. How long can squash be stored in the freezer?

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