Butternut squash is a member of the winter squash family, at its peak in the winter months. Enjoy it year-round in various applications by freezing squash through the winter months to cook and eat in the later seasons.
Wash the butternut squash with a vegetable brush under cool running water.
Place a small kitchen towel under your cutting board to keep the board from sliding. Slice the top stem portion of the squash off with a large, sharp knife. Cut approximately 1/4 inch off the top of the squash.
Cut 1/4 inch from the bottom of the squash. Peel the thick outer skin off the squash with a sharp vegetable peeler. Cut it in half lengthwise. Scrape the seeds from the centre with a spoon, hollowing out the seed bowl in each half.
Cut each half into slices, making each approximately 1 inch thick. Cut each slice into cubes, resulting in 1-inch squares. Place the squares in a freezer bag until the bag is half-full. Force the air out of the bag and seal it completely.
Lay the bag flat in the freezer until the squash is frozen, then move it to your desired storage location in the freezer for up to three or four months.