Winter Squash Storage Tips
Sometimes getting through all your delicious winter squash can feel like a challenge. But not to worry, we have some tips on how to use and store your squash for winter.
One of the ways we like to store our winter squash is to freeze it. You can do this with a variety of winter squash, like butternut, delicata and red kuri. If you use red kuri (shown below) or delicata, you don’t have to peel it!
For Delicata or Red Kuri Squash
Rinse and scrub the squash. Cut in half and scoop out the seeds to save for roasting later. Slice the delicata into 1/2-inch slices and spread on a baking sheet. Cut the red kuri into cubes and spread on a baking sheet. Try to leave some room so they can freeze easily. Place in the freezer overnight or until frozen.
For Butternut Squash or Pumpkin
Peel the squash. Cut in half and scoop out the seeds to save for roasting later. Cut into cubes and spread on a baking sheet. Try to leave some room so they can freeze easily. Place in the freezer overnight or until frozen.
No need to cook the squash before you freeze it. Note, if you do, it speeds along the process of the dish you add it to.
Once frozen, dump the squash into an airtight container to store in the freezer. To use, throw the frozen cubes directly into whatever you’re cooking without thawing first. Thawing first will make your squash mushy. Here are some recipes you can make with the frozen squash:
Roasted Squash Salad with Goat Cheese
Butternut Squash and Potato Curry
Crockpot Chili (This recipe doesn’t call for squash, but it would be a delicious addition! Just add the squash in when you add in the bell peppers and carrots)
Delicata Squash, Kale and Shiitake Rice Pilaf
Butternut Squash Soup with Roasted Seeds
Another way we like to use our butternut squash is to peel it, cut into cubes and store in our fridge for up to a week. You’ll find you are much more likely to use the squash if you have it pre-cut and ready to use. They are wonderful in the recipes mentioned above, or you can roast them on a baking sheet with a little bit of olive oil and salt at 400 degrees Fahrenheit until golden brown. We love roasted squash as a healthy, quick side dish. Or, you can substitute butternut squash for the pumpkin in this Homemade Pumpkin Bread.
Do you have any recommendations for using winter squash? Let us know in the comments below!
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