How to freeze pumpkin and squash: raw, roasted or as purée
A butternut squash or hokkaido is often so big that one meal only uses half of it. The rest waits in the fridge, and after a few days the cut surface starts to dry out or turn slimy. Luckily, squash is one of the easiest vegetables to freeze: you can freeze it as raw cubes, roasted, as purée or as a finished soup.
In this guide we look at when to freeze squash raw and when cooked, how to pack it properly, how long it keeps and how to use frozen squash straight in your cooking. If you want to get to know the varieties first, see our guide to squash types.
Storage first: a whole squash does not need the freezer yet
A whole winter squash keeps well by nature. In a cool, dry place at around 10 to 13 degrees, it can last up to three months. Do not store it next to apples or pears, though, because the ethylene released by ripening fruit shortens its storage life.
The freezer only becomes useful once the squash has been cut. A cut squash wrapped in cling film keeps in the fridge for just a few days. If you know you will not use the rest in that time, freeze it straight away while it is still fresh.
How to freeze raw squash
Freezing raw is the quickest method and keeps the texture best. Peel off the tough skin and scoop out the seeds. The thin skin of hokkaido softens when cooked, so you can leave it on. Cut the flesh into even cubes and spread them on a lined baking tray so the pieces do not touch.
Once the cubes have frozen after a couple of hours, move them to a freezer bag or container, squeeze out the excess air and seal tightly. Pre frozen cubes stay separate, so you can take out exactly the amount you need.
Do you need to blanch squash? Blanching is recommended for many vegetables before freezing, but for squash it is not necessary if you will later use the cubes in cooked dishes. Blanching softens the cubes in advance, but they easily turn watery once thawed.
7 tips for freezing pumpkin
Taste a small raw piece before freezing. Bitter squash will not improve in the freezer, so do not use it.
Peel off tough skin and remove the seeds. Hokkaido can be frozen with its skin on.
Cut the squash into even cubes of roughly two to three centimetres.
Pre freeze the cubes in a single layer on a tray so they do not freeze into one block.
Pack airtight and squeeze out excess air. This protects against freezer burn.
Freeze purée and soup in single portions so you only thaw what you need.
Label the bag with the contents and the date.
Freezing roasted squash and purée
If the oven is already hot, roast the whole squash at once and freeze the extra. Let the roasted pieces cool completely before packing so no water condenses in the bag. Cooked squash softens as it thaws, so it works best in soups, sauces and purées.
Purée is the most practical form. Blend roasted or boiled squash with a stick blender and freeze it in single portions in flat bags or an ice cube tray. Flat bags thaw quickly and stack neatly in the freezer. Squash soup also freezes very well: cool it first and divide it into portions.
How long does frozen squash keep?
At minus 18 degrees, raw squash cubes keep their quality for up to a year. Purée and soup are best used within two to three months, when flavour and texture are at their best. Longer storage does not make the food unsafe, but the flavour fades and freezer burn dries out the surface. Read more about general freezing times in our guide to freezing food properly.
How to use frozen squash
Raw cubes do not need thawing. Add them frozen straight into a simmering soup, stew or sauce and allow a few extra minutes of cooking time. In the oven, spread the frozen pieces out well on the tray and roast them hot so they brown instead of steaming. Try our creamy pumpkin soup with crispy prosciutto, our pumpkin risotto with goat cheese or chicken breast with roasted pumpkin and feta style cheese.
If you need thawed squash, for example for baking, thaw it overnight in the fridge rather than at room temperature. Pour off the thawing liquid before use so your batter does not become too loose. You will find more warming ideas among our soup recipes.
What about Halloween pumpkins and seeds?
The flesh of a large carving pumpkin is edible but more watery than butternut squash. It is best turned into purée or soup, which then freezes well. Ornamental gourds, however, are not for eating. There is no need to freeze the seeds: rinse, dry and roast them in the oven straight away until golden.
Freezing is one of the easiest ways to keep squash out of the bin. Find more tips in our guide to reducing food waste at home.
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