Step-by-step guide to preparing butternut squash for freezing
After I have selected the best butternut squash from my harvest, the next step is to prepare it for freezing. Proper preparation is essential to ensure that squash retains its flavor, texture and nutritional value. Over the years, I've developed a method that works well, keeping the pumpkin in great condition for months.
1. Cleaning the pumpkins
The first step is always to clean the pumpkins well. I start by rinsing the butternut squash under cold running water to remove any dirt or debris from the surface. Since the skin is rough, I use a vegetable brush to scrub it gently but thoroughly. This step is also important if you plan to peel the squash because it prevents any dirt from contaminating the flesh during the peeling process.
2. Peeling pumpkins
Then I peel the pumpkins. Butternut squash has a thick, tough skin, so I find it easier to use a sharp vegetable peeler. Starting at the top, I peel down in long, even strokes, making sure to remove all the skin. Sometimes, I do a second pass to get any green layer under the skin, which can be tough and less pleasant to eat.
3. Cutting pumpkins
Once you've peeled, it's time to cut the pumpkins. I start by cutting both ends to create a stable base. Next, I cut the pumpkins in half where the neck meets the rounder bottom. This makes handling easier. I proceed by cutting each piece in half lengthwise, exposing the seeds in the round bottom. I scoop out the seeds with a grapefruit spoon and set them aside – I feed them to my chickens so nothing goes to waste!
For freezing, I prefer to cut the squash into uniform cubes, about 1 inch in size. This size is versatile for different recipes and ensures even freezing and thawing.
4. Blanching the pumpkins (optional)
Blanching is a step I sometimes do, depending on how I plan to use the squash later. Blanching involves briefly boiling cubed squash for about 2-3 minutes, then plunging them into ice water to stop the cooking process. This helps preserve the color, texture and flavor of the squash during freezing. While not strictly necessary, especially if you're in a hurry, bleaching can make a noticeable difference in quality.
5. Preparation for freezing
Now that the squash is peeled, cut and blanched as desired, it's ready to freeze. I'll share the two methods I use next: one for diced squash and one for roasted and roasted squash. Both methods have their advantages and I choose based on how I plan to use the pumpkin later.
