Swap Ready How to: Roast and Freeze Squash Print Pre-heat the oven to 400°F. Cut the squash in half lengthwise, trimming off the stem. Use a spoon to scrape out seeds and guts. 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.) Roast for 45 minutes to an hour or until squash is fork-tender when pierced. Allow to cool, and peel off the skin. Chop, cube, mash, or puree. Portion into freezer bags or containers and freeze. Tweet about it Subscribe to the comments on this post This entry was posted on Friday, September 30th, 2011 at 7:00 am and is filed under Kitchen Tips. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site. 2 Responses to “How to: Roast and Freeze Squash” Lisa M. Collins says: October 1, 2013 at 12:00 pm How long can squash be stored in the freezer? Reply Kelly says: October 1, 2013 at 12:27 pm Cooked up to 8-12 months. Reply Leave a Reply Click here to cancel reply. Name (required) Mail (will not be published) (required) Website After hitting submit your comment will await moderation.