Frozen Butternut Squash

[michelle]

Do you think it would work to thaw and then roast it?

[upnorthlady2]

Is this butternut squash that you grew and froze in chunks? Have you ever done that? I suppose you could roast it, but you would have to drain it well first, and probably bake it longer to get most of the moisture out. I think it will be a little watery and mushy. I usually freeze buttercup squash, not butternut, in a puree for pies and even that turns out watery, so I have to drain it well first. I admit I've never frozen chunks of squash, but I know that butternut squash is fairly delicate in texture. Or are you talking about a squash that got frozen and now you want to eat it? If so, I don't think it would roast well. Just my opinion.

[michelle]

No, I didn't put it up myself. I actually saw it at the grocery store and it got me thinking.

[eyeofthestorm]

Michelle, do you mean freeze it raw, then thaw and roast? I don't think that would work. I think that the cell membranes (or walls, I forget) will rupture from the pressure of the frozen water/ice. There also might be an active enzyme issue, but I'm not sure and haven't looked it up.

Can you just store the squash on the shelf, if not a cellar? The last winter I lived up north, I kept a couple pumpkins all winter long right in my living room. They did fine.

I have bought the frozen, mashed winter squash from the store. It's good. I wish I knew how they kept it from getting watery.

[upnorthlady2]

OK - If you saw it at the store that might be different because they can flash freeze stuff. That might make it less watery.
eyeofthestorm - when I use my frozen mashed buttercup squash for pies, I always let it drip over a strainer before I use it. I pack 2 1/2 cups of squash in order to get 2 c of squash for a pie after freezing.

[michelle]

Thanks ladies.

[Valerie]

I don't know about squash, but with sweet potatoes, you can roast them first and then freeze them and they come out really good.