Freezing acorn squash is a great way to preserve the flavor and nutrients of this fall vegetable to enjoy all year long. Acorn squash has a hard outer rind that protects the tender flesh inside. This makes acorn squash a good candidate for freezing whole with the skin on.
Benefits of Freezing Acorn Squash with Skin On
There are several benefits to freezing acorn squash whole with the skin on:
- The skin helps protect the flesh from burning in the freezer.
- Leaving the skin on prevents moisture loss from the flesh.
- The skin helps the squash hold its shape when frozen.
- No nutrients are lost by peeling before freezing.
- The squash is ready to cook straight from the freezer.
The hard outer rind of acorn squash acts as a protective barrier, preventing freezer burn on the delicate flesh inside. This makes leaving the skin on ideal for freezing.
How to Freeze Acorn Squash with Skin On
Follow these simple steps for freezing acorn squash whole with the skin on:
- Wash the squash under cool running water and dry thoroughly with a paper towel or clean dish cloth.
- Cut squash in half lengthwise and scoop out the seeds and strings.
- Place halves cut side down on a baking sheet lined with parchment paper.
- Freeze until solid, about 2-3 hours.
- Transfer frozen squash to a freezer bag or airtight container. Squeeze out excess air and seal.
- Label bag with contents and freezing date.
- Freeze for up to 10-12 months.
Make sure the squash is fully frozen before bagging or storing in a container. This prevents the pieces from sticking together in the freezer.
Tips for Freezing Acorn Squash
- Choose acorn squash that are ripe and free from bruises or soft spots.
- Wash the skin well before cutting to prevent dirt or bacteria from getting inside.
- Use a sturdy knife or cleaver to halve the squash safely.
- Avoid overcrowding squash pieces on the baking sheet when freezing.
- Use freezer bags or airtight containers to prevent freezer burn.
- Label bags or containers with the type of squash and date frozen.
- Eat within 10-12 months for best quality and flavor.
How to Cook Frozen Acorn Squash
Here are some easy ways to cook acorn squash straight from the freezer:
Oven Roasted
Place frozen squash halves cut side down on a baking sheet lined with parchment paper. Roast at 400°F for 45-60 minutes until fork tender. Season with salt, pepper, brown sugar or maple syrup.
Microwaved
Microwave frozen squash halves cut side down for 12-15 minutes, flipping halfway through. Check for doneness and continue cooking if needed. Top with butter, brown sugar, or other desired toppings.
Sautéed
Thaw squash halves overnight in the refrigerator. Scrape flesh from skin using a spoon. Dice flesh and sauté in olive oil over medium heat for 8-10 minutes until tender. Season as desired.
Soups or Stews
Dice or cube frozen squash while still frozen. Add to soups, stews, or chili recipes and cook until tender.
Baked Goods
Thaw and puree cooked frozen squash. Use in recipes for breads, muffins, cakes, cookies, pancakes, and more.
Storage Times for Frozen Acorn Squash
Properly stored frozen acorn squash maintains quality for the following time periods:
| Freezer Storage | Shelf Life |
|---|---|
| Freezer (0°F / -18°C) | 10-12 months |
| Deep Freezer (-4°F / -20°C) | 12-18 months |
Store frozen squash at a constant 0°F or below for best quality retention during freezing. Temperatures that fluctuate can cause moisture loss and texture changes.
Conclusion
Freezing acorn squash whole with the skin on is an excellent way to preserve the flavor, nutrients, and convenience of this healthy vegetable. The protective rind prevents freezer burn while locking in moisture. Frozen properly, acorn squash with skin on can be stored for 10-12 months and enjoyed in a variety of quick and easy recipes. Follow the simple steps for preparing and freezing whole acorn squash. With a bit of planning, you can enjoy delicious homegrown squash anytime of the year.