How long can you keep frozen cooked squash?

Cooked squash can be kept in the freezer for up to 3-4 months. To ensure best quality and flavor, it's recommended to consume the squash within 2 months of freezing. When it comes to freezing cooked squash, it's important to follow the proper steps to maintain the quality and safety of the food. Freezing cooked squash involves blanching it first, which helps preserve its texture, color, and nutrients. Here's a general guideline on how to freeze cooked squash:

1. Blanching: Bring a pot of water to a boil and prepare an ice-cold water bath nearby. Cut the cooked squash into your desired serving sizes or shapes. Drop the squash pieces into the boiling water for 2-3 minutes, depending on the size. This step is essential to deactivate enzymes that could affect the quality and flavor of the squash during freezing.

2. Cooling Down: Immediately after blanching, remove the squash pieces from the boiling water and transfer them to the prepared ice-cold water bath. Let them cool completely before draining them. This helps stop the cooking process and preserve their texture.

3. Pat Dry: Drain the squash pieces and pat them dry using a clean kitchen towel or paper towels. Removing excess moisture helps prevent freezer burn and maintains their quality during storage.

4. Packaging: Place the cooled and dried squash pieces in airtight freezer-safe containers or freezer bags. Be sure to label the containers or bags with the date of freezing for proper inventory management.

5. Freezing: Transfer the sealed and labeled containers or bags to the freezer. They should be stored at a temperature of 0°F (-18°C) or below.

By following these steps, you can safely store frozen cooked squash for up to 3-4 months. When you're ready to enjoy the squash, simply thaw it overnight in the refrigerator or place it in a bowl of cold water for a faster thawing method. The thawed squash can then be reheated in the oven, microwave, or stovetop as desired.