How To Freeze Baked Squash
Squash, be it butternut, yellow, or the winter variety, can be stored for later use by freezing. Baked squash, when frozen, remains unspoiled for a longer time enabling you to use it when not in season. You can also store the leftover oven baked vegetable for a week and use it to prepare tasty muffins or casseroles. Here is a short guide on freezing squash, after baking it…
What All Do You Need
- Oven-baked squash, fresh or leftovers as per your requirement
- Large fork, hand mixer, or hand blender
- Plastic containers or Ziploc bags
- Sticky notes
Directions To Freeze Baked Squash
- Allow the warm squash to come to room temperature.
- Using the broad tablespoon, slowly and carefully lift the squash from the skin and then, scoop out as large chunks.
- Now with the help of a large fork, hand mixer, or hand blender, puree the squash until it gets a smooth consistency.
- Divide the pureed veggie into portions that will be used later one. Pack the portions in containers or Ziplocs.
- Make sure that the container/bags are free of air, failing which the baked veggie can suffer freezer burns.
- Paste the sticky notes, with the ingredients and date mentioned, atop the container/bags.
- Place at zero degree F and freeze until used.
- If you are freezing baked spaghetti squash, then you need not make a puree of the same, as it is advisable to use it in non-mashed form.
- Sealed, airtight frozen squash remains intact for 6 to 8 months.
Now that you have an idea of how to freeze baked squash, you can make use of these to prepare the recipes of your choice whenever you wish to!