Freezing squash

I'm making these -- http://www.nytimes.com... -- for two parties for people who are very dear to me -- one Saturday, one December 7th. Can I make the squash this weekend and freeze half for December? Or even better, the whole topping? I don't want to do it if it'll compromise the flavor or make the texture weird but I'd love to get ahead of some prep for my other party. Thanks!

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Anastasia October 9, 2013
You should be able to make the squash now and freeze it, especially since you'll be smashing it, but I wouldn't chancd freezing the entire topping; the freezing and thawing will probably cost some flavor.
 
MTMitchell October 10, 2013
Thanks! That's what I'll do. The December party is a holiday party with my best girlfriends so I want everything to be perfect -- especially these squash toasts. I made them last year and they were a huge hit.
 
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