You can use the squash in a number of different dishes.If you want to enjoy butternut squash year-round, buy it when it is in season.
Step 1: The squash needs to be prepared.
Cut the squash into your desired size.Cut the squash in half.The squash should be able to stand upright.To shave off the outer peel, use a chef's knife with a smooth blade.The squash should be cut into cubes.If you want to make the cubes larger or smaller, you can.As you cube the squash, remove the seeds.
Step 2: Put the chunks on a baking sheet and freeze.
Place the squash pieces on top of the baking sheet.The pieces should be frozen for several hours.Make sure that the pieces are spread out and not touching each other.The pieces of squash should be frozen separately, but if they are stacked or touched, they will freeze together.You can use wax paper if you don't have parchment paper.
Step 3: Transfer to a freezer container.
Place the pieces in a freezer-safe plastic container after they have frozen completely.At the top of the container, leave 1/2 inch of empty headspace.Food expands as it is frozen.The squash can expand because of the extra space.Glass is more likely to break in the freezer.Resealable plastic bags can be used as long as they are freezer safe.For future reference, mark the container with the current date so you know how long the squash has been in the freezer.
Step 4: It is possible to freeze.
Squash can be stored in the freezer for 6 to 12 months if it shows signs of decay or freezer burn.You can thaw frozen chunks of squash to cut cooking time.
Step 5: The oven should be set to 400 degrees Fahrenheit.
The squash is at least twice as wide as the baking dish.You may need to use two separate dishes if you don't have baking dishes that are large enough to fit two halves.
Step 6: Put the squash in half.
Use a chef's knife to cut the squash in half.Remove the seeds with a metal spoon, melon-baller, or metal ice cream scoop.
Step 7: Place the halves in water.
The halves should be placed inside the dish with the cut-side facing down.Add water to the dish.
Step 8: For 45 to 60 minutes, bake.
Place the squash in a pan and cook it.If you want to touch the squash without burning your fingers, remove it from the oven and let it cool for 30 to 60 minutes.
Step 9: The squash needs to be diced.
To dice the squash, remove the skin with your fingers and use a knife.You can shave the skin off with a knife if you are having a hard time peeling it off.
Step 10: Place the cubes on the baking sheets.
Place the cooked cubes on the baking sheet.If you want the chunks to be frozen solid, freeze them for 1 or 2 hours.The cubes should not be touching each other.If the pieces of squash end up freezing together, they will be more difficult to use.
Step 11: Put the cubes in freezer-safe containers.
Place the cubes inside the bags.Glass containers are not recommended since they are more likely to break when frozen.The butternut squash cubes room to expand should be left empty at the top of the container.If you label the bag or container with the current date, you will know how long the squash has been in the freezer.
Step 12: When ready to use, freeze.
Squash can be frozen for up to 12 months.If you want to use pre-cooked squash cubes straight from the freezer, you need to thaw them first.
Step 13: The squash needs to be sliced in half.
Use a chef's knife to cut the squash in half.If you want the squash to fit in your cooking dish, you need to cut it in half once more.It is possible that cutting the squash into quarters will make it easier to remove the seeds.Scoop out the seeds.Use a metal spoon, melon-baller, or metal ice cream scooper to dig out the seeds.
Step 14: Add water and place squash in a dish.
The squash pieces should be placed in a microwave-safe glass dish with the cut-side facing down.Add 2 inches of water to the dish.You may need to cook it in batches if you don't have a big enough dish.The squash can be cooked in a stockpot filled with boiling water for twice as long.
Step 15: The squash can be microwaved for 15 minutes.
The squash should be poked with a fork after 15 minutes.The squash is done if it feels soft.Continue microwaving the squash for 3 to 5 minutes until it is soft enough.The process usually takes 20 to 30 minutes to complete.
Step 16: Put the cooked flesh in a container.
Scoop out the squash from its skin with a spoon.The squash should come out of its skin with ease if cooked enough.The risk of burns is lessened if the squash is kept cool.As you work, you may want to hold the squash with an oven mitt or dish towel.
Step 17: Remove the seeds from the squash.
Place the squash in a bowl or container and use an electric hand blender to puree it.The most convenient and fastest way to puree squash is with a hand blender.
Step 18: Squash can be packed and frozen.
The squash puree should be put in a plastic container.It can be frozen up to 12 months.The squash has room to expand if it is left empty.If you already know that you will need to puree squash, this method is useful.Resealable plastic freezer bags could be used instead of the plastic container.Ice cube trays covered in plastic wrap will work well.Place the container or bag in the freezer if it is labeled with the current date.