Place in airtight containers and freeze for up to 10 to 12 months.
Leave cooked squash in chunks or mash it. To prepare squash for freezing, roast, boil or steam it until the flesh softens. Raw squash does not freeze as well as cooked does, so for the best results, use it as soon as possible. Lay the half acorn squash cut-side-down on a cutting board and slice into 1/4 inch slices parallel to the stem. Simply cut the squash into wedges the brush with olive oil and season with brown sugar. Pour 1 to 2 cups water around squash and cover with metal foil. We love this roasted acorn squash recipe. Once the squash pieces are completely frozen, transfer them to a freezer-safe container or storage bag. Steamed Acorn Squash: Place squash in a large pan about 4 inches deep. 1 medium acorn squash, halved, seeded and cut into 12 wedges 2 tablespoons extra-virgin olive oil teaspoon freshly grated nutmeg teaspoon salt. Cube the squash into smaller, like-sized pieces and arrange them in a single layer on a baking sheet. Remove the squash from the microwave and place it on a flat surface. Step 3 Remove squash from the oven and transfer one squash half, cut-side up, to a deep baking dish. Bake in the preheated oven until flesh begins to soften, about 30 to 45 minutes. Step 2 Place acorn squash halves cut-side down onto a cookie sheet. larger squash will need up to 4 minutes in the microwave to soften. Step 1 Preheat the oven to 350 degrees F (175 degrees C). Use a paring knife or a vegetable peeler to remove the skin. Place the whole, uncut squash in the microwave and cook on high for 3 to 4 minutes. Cut the squash halves along the “valleys” so that you have wedges of squash. Peel the squash by cutting the top and button ends off the squash then cut in half lengthwise. Cooked frozen squash can be mashed, puréed or added to pasta and risotto dishes or soups. Frozen raw squash can be roasted, steamed or boiled, but do not thaw beforehand. Brush with olive oil and sprinkle generously with salt and pepper. Carefully cut the squash in half, through the stem. The flesh is firm, nutty and golden, and can be steamed, boiled or baked. Cooking before freezing is recommended if a longer shelf life is desired. For the squash: Preheat the oven to 400F. Shaped like an acorn but larger, this winter squash can weigh up to 1kg/2lb 3oz. Serve warm with a spoon.< Return to Seasonal Recipes Freezing Acorn SquashĪcorn squash can either be frozen raw or cooked. Rinse the acorn squash, cut in half lengthwise, and remove seeds. for small to medium squash larger squash may take longer. Line 2 rimmed baking sheets with parchment. 
Roast the squash halves until nicely browned and very tender (poke in several places with a fork to test), about 1 hour and 15 min. Sprinkle or drizzle the remaining ingredients over the top edge of the squash and into the cavity (most of the liquid will pool up there). Set the squash halves on the prepared baking sheet and smear the flesh all over with the softened butter (for the Parmesan Thyme Squash, just drizzle the olive oil all over). Slice off tops of squash and cut each into. (If you’re only cooking two halves, be sure to use a small pan that the squash will fit into somewhat snugly.) If you use foil, rub it with butter to keep the squash from sticking. Preheat oven to 375F and line a large rimmed baking sheet with foil. Line a rimmed baking sheet, jellyroll pan, or shallow baking dish with foil or parchment. Grip the squash at one end and use swift, deliberate, forceful strokes to cut the tip off the opposite end. Cut the squash in half crosswise (perpendicular to the ribs). The golden-orange flesh is mildly sweet and dryer in texture than other squashes, like butternut or. Slice a thin piece off both ends of the squash, including the stem. The dark green squash gets its name from its acorn-shape. On a rimmed baking sheet, toss the squash with the oil, thyme, teaspoon salt, and teaspoon pepper.
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