Can't use the last butternut squash I have. Can I peel, cube and freeze for the next time I make soup?
Pat is a trusted home cook.
Yes I think you can. The Kitchn offers some guidelines:
Nancy is a trusted home cook.
another source on duration agrees. USDA, FDA, CDC contribute info & say raw squash can be frozen 10-12 mo.
Perfect. That's what I was thinking but nice to know the professionals think so too.
I've had great success freezing roasted squash. I peel, whack into 1" (ish) cubes, toss with a little neutral oil, roast until nicely browned/approaching carmelized, cool, and freeze in 8 to 16 oz quantities. It's a wonderful convenience on winter weekday nights when I have an urge for winter squash risotto or pasta or soup. Those big, labor intensive first steps are already out of the way. I haven't tried puréeing the roasted squash for bread and pies, but I bet it would be delicious.
Please enter a valid email address.
Well played. You deserve a cookie.
Our conversation with the kitchen healer, Jules Blaine Davis
The "Kitchen Healer" Speaks
'Trading Spaces' Returns to T.V.
11 Millennial Pink Recipes
The KonMari App, Reviewed
Portuguese-Inspired, Springy Shrimp Dinners
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)