• When possible, preserve fresh, locally-grown winter squash for the best quality and nutritional value.
• Know when fresh winter squash is available in your state with this seasonal food guide.

• If this is your first time freezing or it has been awhile, it is recommended that you read General Freezing Information before beginning.  

1. Selection

• Select firm, mature pumpkins and winter squash (Acorn, Banana, Buttercup, Butternut, Hubbard, Spaghetti). Do not use pumpkins or winter squash that show signs of decay or mold.
• Use 1 ½ - 3 lbs of pumpkin per quart container
• Use 3 lbs of winter squash per quart container
• Ice (approx. 1 pound/pound vegetables)

2. Equipment

• Large cooking pot with lid
• Colander
• Cutting board
• Knife
• Vegetable masher
• Large container or tub for ice water
• Use clean packing containers and materials that are moisture and vapor-proof/resistant:

• Rigid containers (glass jars and hard plastic containers) are especially good for freezing foods with liquid. Covers for rigid containers should fit tightly.
  • Square or rectangular, straight-sided rigid plastic containers make the best use of freezer space.
  • Wide-mouth, dual-purpose glass jars made for canning and freezing are tempered to withstand extremes in temperature and allow for easier removal of partially-thawed foods.
  • Narrow-mouth dual-purpose glass jars can also be used but require greater headspace (to avoid expansion breakage at the shoulder) and foods must be completely thawed before removal.
• Flexible bags or wrappings (plastic freezer bags, freezer paper or wrap, and heavyweight aluminum foil) are best for freezing food products with little or no liquid.
  • Vacuum packaging removes more oxygen than other freezing methods (Refer to manufacturer's instructions.)

3. Prepare Equipment

• Before use, wash re-usable containers in hot soapy water and rinse well. Dry.

4. Prepare Vegetables

• Thoroughly wash pumpkin or winter squash.
• Cut into smaller sections and remove seeds.
• Cook sections until soft (fork-tender) in boiling water, steam, microwave, pressure cooker or 350-400°F oven (cut side down).
• Remove cooked squash from rind and mash. (Spaghetti squash does NOT need to be mashed.) 
• Cool thoroughly by placing container with mashed pumpkin or squash in tub of iced water and stirring occasionally to speed cooling process. 
•  

5. Pack

Dry Pack-

• Pack cooled squash tightly into containers, bags or wrap.
  • If using rigid containers, leave 1/2 inch headspace.
  • If using flexible bags or wrap, remove as much air as possible.
• Make sure sealing edges are free of moisture or food.
• Seal.

6. Store

• Label with the name of food, date, and type of pack.
• Freeze as quickly as possible to 0°F or below.
  • For quickest freezing, place containers in single layers in freezer.
• Most frozen vegetables will maintain high quality for 12-18 months at 0°F or below.