Oooooooop's what to do when you buy and bake a beautiful butternut squash to make this amazing Apple Butternut Spinach Salad on page 7 in Cooking with Judy and you discover you don't have any spinach? No time to go to the store and out of patients. So . . . you freeze it.
Yes, simply lay your pretty little INDIVIDUAL squares of squash in a single layer (without touching) on a baking sheet lined with wax paper and pop it in the freezer overnight. The next day bag, date and store for later use.
AND you can even use it in a SALAD later. Simply remove how ever much you want to use from the bag and THAW it by placing it in on a large plate. Either in the fridge, (uncovered) overnight or on your counter for 30 minutes to an hour. DO NOT nuke it, as that will release all the water and it will be mushy. Should it get mushy, don't throw it away, as you can REFREEZE it and use in any soup to naturally sweeten it up. See my recipe for Hearty Mexican Soup on page 9 in Cooking with Judy.
Healthy eating is a blessing!