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November 5, 2018

How to Freeze an Acorn Squash and Save Its Seeds


How to freeze and cook an acorn squash, and how to save its seeds to plant in next year's garden.

The last produce to come out of my garden this fall were the squash. The only variety I was able to grow this year was spaghetti squash, but we supplemented those with a few butternut and acorn squash that we purchased.

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As we were preparing to head out of town to visit family for a week, I noticed that the last acorn squash was a bit soft and realized that I'd better do something with it fast or it would be a mushy pile of fruit flies by the time we got back home.

Winter squash (which is what an acorn squash is) can be blanched and then pressure-canned in cubes. Squash can also be dehydrated in cubes or strips: steam them first for about 7 minutes, then dehydrate at 125° to 135°F for 7-10 hours. Both methods were too time-consuming for my situation. With little time to spare I decided I'd freeze this acorn squash.

How to Freeze Acorn Squash


How to freeze and cook an acorn squash, and how to save its seeds to plant in next year's garden.

Freezing acorn squash is very easy. The hardest part about working with an acorn squash is the ribs. It's not a smooth skin that's easy to peel. But there is a way to work around the ribs, and it's not difficult.

Begin by cutting the squash in half. Remove the seeds and set them aside in a bowl; we'll get back to them in a few minutes. Cut the peel off both ends of the squash, the blossom end and the end with the stem, using a sharp knife. An acorn squash has a softer skin than other winter squashes so it isn't as difficult to cut it in half and cut off the ends; doing so to a thick-skinned squash is a battle but acorn squash are pleasant in comparison.

Now that you have two manageable halves, cut the squash along the "valleys" so that you have wedges of squash.

The wedges remind me of cutting a cantaloupe, and the flesh is even the same color. At this point you can use a paring knife or a vegetable peeler to remove the skin. I used my mother's vegetable peeler.

How to peel an acorn squash.

I hope someday I can find a new peeler that is this same shape and style because I really like it better than any other I've used. It's the vegetable peeler I used to peel carrots for dinner when Mom let me help in the kitchen, which honestly wasn't very often. It's also the one that my daughters used to peel carrots when they helped in Grandma's kitchen. When she was four years old and I reminded her to be careful not to cut her fingers with the sharp peeler, my oldest responded "if you peel your skin off, all your insides can fall out." Yes, lots of memories in this old gadget.

How to peel an acorn squash.

How to cook an acorn squash.

Now that you have orange wedges of squash - which coincidentally do have their skin peeled off - chop them into cubes that are relatively the same size. Resist tasting them, because they do not taste like cantaloupe. Trust me.


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Line a cookie sheet with waxed paper and lay out the squash cubes in a single layer, and place the cookie sheet in the freezer for several hours until the squash is frozen. Then remove the squash cubes from the cookie sheet.

How to freeze an acorn squash.

If you run into any resistance when you remove the cubes from the waxed paper, let them sit on the counter for just a few minutes. Just a few minutes, so that they will thaw a tiny bit and be easy to remove.

Place the frozen cubes into a freezer bag, label and date it, and place in the freezer until you're ready to have acorn squash for dinner when you get back from vacation. Acorn squash should last about ten months in your freezer.

How to Cook Frozen Acorn Squash


When squash is on the menu, you can choose between boiling, steaming or roasting your frozen squash. Do not thaw it before cooking.

To boil, cover your frozen squash cubes with about an inch of boiling water. Cover the pan and cook for about 10-15 minutes or until the cubes are tender. Drain well and season with salt and pepper before serving.

To steam squash, add the frozen cubes to a steamer basket set in 1/2-inch of water in a saucepan. Cover the pan and heat the water to boiling, then reduce the heat to low and steam until the cubes are tender.

To roast frozen acorn squash, toss the cubes in a bowl with enough olive oil to coat them lightly. Add herbs and seasonings (try parsley, rosemary or sage, or a combination of nutmeg and cinnamon) and toss until the seasonings are well-distributed.

Preheat the oven to 375°F and place the squash in a single layer in a large glass baking dish. Roast the squash until the cubes are brown on the outside and hot in the middle. This will take about 30 minutes, depending on the size of the cubes. Larger cubes will, of course, take longer to cook.

How to Save Seeds from Acorn Squash


How to save seeds from an acorn squash.

Did you save the seeds from the squash when you cut it open? You can preserve those seeds and plant them in your garden next spring.

You'll want to save seeds from heirloom squash, not hybrid varieties which won't grow true to the parent squash. Check your seed packet to see which type you are growing, or check the plastic tag that came with the squash seedlings you bought. If you purchase squash from a farmers market, ask the seller what variety he or she grows and if it's an heirloom or hybrid type.

To process the seeds for planting next year, remove the seeds from the squash and wash them, removing flesh and strings. Lay the seeds in a single layer on a screen or a paper towel and allow them to dry completely in a dry place out of direct sunlight. Allow a week or so for them to dry.

Acorn squash seeds

I've found that the seeds are pretty well stuck to that paper towel when they're dry, so I'm now using a window screen instead. Remove the seeds when dry and store them in an envelope labeled with the variety of seed and the date. Store in a cool, dry place. Acorn squash seeds can be viable for up to six years.

Squash are easily cross-pollinated by other varieties of squash. This won't affect the squash that you eat, but it will affect the seeds if you want to grow them next year. Winter and summer squash and pumpkins can all cross-pollinate with each other.

If you'd like to learn more about keeping your squash seeds pure and saving them to plant again next year - and how to save seeds from more than twenty other vegetables too - check out this in-depth seed-saving course by Kait of Kait's Garden that I recently discovered. This Simple Seed Saving course is presented in an easy-to-follow format with an abundance of photographs and includes detailed reference sheets for each vegetable that you'll be able to download and refer to again and again in the future.

The course covers all the basics of saving seeds, including:

  • Why save seeds?
  • How to pick the best plants to save seed from
  • What is the difference between F1 and OP vegetables?
  • GMO’s from a seed saver’s standpoint
  • What are heirloom seeds?
  • How many plants you need to grow to save seeds
  • The difference between saving seed from an annual vs. a biennial
  • How plants are pollinated
  • What you need to know about cross-pollination
  • How to keep two varieties from crossing with each other --- including squash varieties!
  • How and when to hand pollinate
  • How to process and store your seeds so they’ll last for years

You'll find more information about the Simple Seed Saving course and can sign up here (affiliate link).




The best way to "keep" seeds is to grow some of them every year and then save seeds from the new crop at the end of the growing season. Learn how to save seeds from your garden properly and store them under optimum conditions in Kait's course.


How to freeze and cook an acorn squash, and how to save its seeds to plant in next year's garden.


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6 comments:

  1. I love acorn squash and always freeze any that I still have left at the end of the winter that won't dry store for any longer.

    ReplyDelete
    Replies
    1. Squash store well under the right conditions (which I don't seem to have), but it's great to extend that storage time by freezing when needed!

      Delete
  2. Pinning to 2 boards, shared on the H&S Facebook page and on Twitter. I'm so happy to find this post, Kathi, as I did not know you could freeze squash raw. This is so helpful! Thank you for sharing, and for being a part of the Hearth and Soul Link Party. Hope you are having a lovely week!

    ReplyDelete
    Replies
    1. I'm glad it was helpful, April, and thank you for sharing!

      Delete
  3. I just discovered that I like Acorn Squash. I made some delicious recipes using this squash. I will be posting about it Monday. Hope you will hop over and check it out.
    I think I may have to grow some of my own with the seeds instead of eating them! ha.
    Thanks for the freezing info. I will be doing that too.
    Lisa

    ReplyDelete
    Replies
    1. Lisa, I discovered squash rather late in life myself!

      Delete

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