Can you freeze cooked butternut squash?

Butternut Squash keeps better when it is unpeeled and uncooked.

Store it in the same way you would store potatoes.

I have one -- made it just this week. It calls for fresh, but seems like you could save a few steps and use the frozen. My recipe does call for blending the soup, so I don't know how much you will like that part. Butternut Squash Soup 3 pounds butternut squash,halved and seeded 2 tablespoons butter 1 medium onion, sliced 2 cloves garlic, minced 3 cans chicken broth 1 large russet potato, peeled and quartered 1 granny smith apple, peeled and quartered 1/8 teaspoon cayenne pepper 1/8 teaspoon ground ginger salt and pepper to taste 1/4 cup sherry wine 1 cup heavy cream sour cream (optional) ground nutmeg Preheat the oven to 375 degrees F (190 degrees C). Pour a thin layer of water in a baking dish, or a cookie sheet with sides. Place the squash halves cut side down on the dish. Bake for about 40 minutes, or until a fork can easily pierce the flesh. Cool slightly, then remove the peel. Set aside. Melt the butter in a large pot over medium heat. Add the onion and garlic, and saute for a few minutes, until tender. Pour the chicken broth into the pot. Add the potatoes and apple and bring to a boil. Cook for about 20 minutes, or until soft. Add the squash, and mash with the potatoes until chunks are small. Use an immersible hand blender to puree the soup, or transfer to a blender or food processor in batches, and puree until smooth. Return to the pot. Season the soup with cayenne pepper, ginger, salt and pepper, then stir in the sherry and cream. Heat through, but do not boil. Ladle into bowls, and top with a dollop of sour cream and sprinkle with nutmeg.

Might be difficult as they have such a high water content.

Cook and mash maybe and freeze.

Freeze in small quantities by placing some in a food bag and flatten out to a very shallow thickness about 3 -5 mm so it forms a sheet.

Place bags around theh freezer or in differant drawers until frozen then you can stack the or whatever.

You can also freeze the stock you have cooked then in.

I have frozen my home made pumpkin soup without it spoiling to much, best results were placing it into air tight containers rather than plastic freezer bags, MMMmmmm butternut squash

Yes u can just allow it to cool down and drain off excess water .Ikindalike butternut Enjoy it

Tried 3 times and not done well. Ended up with strings and lots of water. The texture totally changes. I too am looking for an answer...

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i cant see why not

my mom used to freeze them after she cooked them

I think it would be safer to refrigerate.