Want to keep squash for weeks? Become a freezer ninja. Blanch it first. Drop cubes into boiling water for exactly two minutes, then straight into an ice bath.
This stops enzymes that cause mushiness. It’s like putting the squash into a gentle coma. Weird, but effective.
Pat it dry, then freeze on a baking sheet in a single layer. Once frozen, dump into a bag. Now you have instant soup cubes. Magic.
How to Harvest, Cure, and Store Butternut Squash
