Acorn Squash is my favorite fall vegetable because it’s perfect in a variety of fall side dishes. This delicious vegetable can be frozen raw (or cooked) and used later.
Can You Freeze Acorn Squash?
Yes, you can freeze acorn squash for 8-10 months. There are two ways to do this: cooked and raw. The best way is to peel and dice the squash itself, before flash-freezing the raw cubes on a lined baking sheet. Once firm, transfer the cubes into a freezer bag, press out excess air, and freeze at the center of your freezer.
Do Does Acorn Squash freeze well? Yes
Can you refreeze Acorn Squash? Not Recommended
How to Freeze Acorn Squash
Freezing acorn squash is a great way to preserve a bountiful harvest for a long period of time, especially from the fall through to the spring.
There are 2 primary ways to do this, raw and cooked.
How to Freeze Raw Acorn Squash
- Peel and core the squash: Remove the skin with a paring knife and scoop out the seeds using a metal spoon. Even after cooking, the skin isn’t edible, so it’s best to remove it. You’re welcome to bake the seeds, though.
- Dice into cubes: Dicing the flesh into equal-sized cubes will allow you to make sure that all of your squash both freezes at the same rate and cooks at the same rate. In turn, this will allow the final dish to be more evenly cooked and tastier.
- Flash-freeze: Lay out the cubes of squash onto a lined baking sheet in a single layer, and then transfer the entire sheet into the freezer. Allow it to freeze for about two hours, which should give the chunks of squash plenty of time to become as firm and frozen as possible.
- Bag up and freeze: Place your acorn squash in a freezer-safe container or storage bag – it’s wise to do this in rough portion sizes, as that will allow you to maintain and use an increment of what you know you’ll be able to eat. Since the cubes are flash-frozen, you can press any excess air out of the bags without worrying about crushing the squash. Then seal tightly and place back in the freezer.
How to Freeze Cooked Acorn Squash
Clumping Issues?
To prevent it from clumping together when freezing cooked acorn squash, you can shake the bag after 30 minutes and then place it back in the freezer.
- Cook the acorn squash: For best results, we recommend cutting your acorn squash into bite-sized pieces prior to cooking. You can bake, steam, or microwave the acorn squash until it’s soft and fully cooked, but not mushy. If you haven’t already, remove the skin and seeds before freezing. You can also mash or puree the cooked squash if you prefer.
- Let it cool: Allow the cooked acorn squash to cool to room temperature. This will help prevent condensation inside the storage container, which leads to freezer burn.
- Portion it: Divide the cooked squash into portions that you’re likely to use in a single recipe. This makes it easier to defrost and then use the desired quantity later.
- Label & Packaging: Label the airtight, freezer-safe containers or bags with the date, place your portions in them, and then remove as much air as possible to minimize the risk of freezer burn.
- Freeze: Put the containers or bags in the freezer, ensuring they are stored flat for even freezing. This also helps ensure your soft squash doesn’t get squished or mushy.
Freezer-Friendly Recipes
Try out one of these delicious recipes that are perfect for freezing:
3 Tips for Freezing Acorn Squash
Blanch it – Blanching helps preserve the color, flavor, and texture of the squash. It’s not necessary, but it’s a best practice. Bring a pot of water to a boil and prepare a bowl of ice water. Drop the acorn squash pieces into the boiling water for about 2 minutes, then quickly transfer them to the ice water to stop the cooking process. Drain thoroughly and then pat dry.
Cut into even-sized cubes – Cutting the squash into evenly-sized chunks will make sure that you can freeze it evenly and allow it to be preserved for as long as possible. If you cut the squash unevenly, smaller chunks could get freezer-burned before large chunks even get properly frozen.
Don’t waste the seeds – Pepitas are a traditional snack – roasted, salted pumpkin seeds. The seeds of any squash can be prepared in this way, so give it a go!
Chop vs Dice?
Chopping creates pieces approximately the same size and shape.
Dicing is much more precise and produces uniform sizes and shapes.
How Long Can You Freeze Acorn Squash?
You can freeze acorn squash for around 8-10 months. Beyond that timeframe, the squash itself will still be safe to eat, but it will likely lose some texture.
The reason that you can freeze it a bit longer than other ingredients is that acorn squash quite fibrous – this makes it a bit more resilient in your freezer.
How Do You Defrost Acorn Squash?
The simplest way to defrost acorn squash is to remove them from the freezer container or bag, and then pop the pieces into a small pot of boiling water. Boil as you would with fresh squash – they will simply need a little extra time.
Can You Refreeze Acorn Squash?
Yes, but it’s not recommended. You can thaw and refreeze raw acorn squash only if it’s been kept at or below refrigerator temperatures. It’s worth noting, with each repeated thaw and freeze, the texture of the squash will become more and more damaged.
WARNING
There is an increased risk of foodborne pathogens if you refreeze partially thawed raw or blanched vegetables.
Previously cooked acorn squash should be used once thawed. Best practice is to only thaw as much as you’ll eat.
Does Acorn Squash Freeze Well?
Yes, acorn squash does freeze well. This means that it can be a great way to ensure that your freezer is stocked with tasty veg all year round!
Consider freezing leftover squash from a plentiful harvest this fall – it’s a nutritious vegetable, and can be included in several recipes as a great way to boost your nutrient intake!
FAQs
Once peeled and cut up, raw acorn squash will last for 4 to 5 days in the fridge. It’ll last 3 to 5 days in the fridge once cooked.
Freezing pureed acorn squash is simple. Spoon it into an ice cube tray once you’ve made and cooled the puree using your favourite recipe. Wrap the tray in cling film and freeze.
When the cubes are frozen solid, remove them from the tray and place them in a bag back in the freezer.
Sources
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