4 Ways to Preserve Butternut Squash

Raw butternut squash can last for months with [proper storage](https://www.masterclass.com/articles/how-to-store-butternut-squash). You can preserve your butternut squash by curing, freezing, canning, or dehydrating. When you’re ready to eat preserved butternut squash, you can prepare it the same way you would fresh squash, such as in butternut squash soups, stews, or any other [butternut squash recipes](https://www.masterclass.com/articles/how-to-cook-and-roast-butternut-squash-plus-5-versatile-butternut-squash-recipes). Curing butternut squash is the process of hardening and drying the skin, which will protect the inside of the squash from bacteria and rot. Follow the step-by-step guide below to [cure a whole butternut squash](https://www.masterclass.com/articles/how-to-dry-gourds): 1. __Clean the squash__. Clean the outside of the whole butternut squash with a four-to-one solution of water and white vinegar to remove any bacteria or mold. Dry it with a paper towel. 2. __Put the squash on a drying rack__. Place the butternut squash on a shelf in a warm, dry area with airflow, away from direct sunlight. 3. __Turn the squash__. Turn the squash two weeks into the curing process—the squash should cure in four weeks. You can tell the squash is cured when the skin is dry and hard. If the squash has soft spots, use it immediately or discard it. 4. __Store the cured squash__. You can store the cured squash in a single layer in a box, loosely wrapped in newspaper, with enough airflow in between the squash. Store the squash in a cool, dry place, with ideal temperatures between fifty-five and sixty degrees Fahrenheit. The cured squash can keep up to ten months with proper storage. Follow the step-by-step guide to freezing butternut squash for long-term storage: 1. __Peel the squash rind__. Peel off the butternut squash rind using a vegetable peeler. 2. __Halve the squash__. Using a sharp knife, the cut squash in half lengthwise. (Freezing whole squash will take a long time to defrost). 3. __Remove the seeds__. Using a spoon, scoop out the squash seeds. 4. __Cut the squash__. [Cut the squash](https://www.masterclass.com/articles/how-to-cut-a-butternut-squash) into one-inch cubes. 5. __Flash freeze the squash cubes__. Set the squash pieces on a single layer on a baking sheet. Put the butternut squash cubes in the freezer until it is solid, about an hour. Flash freezing the squash will prevent them from sticking together. 6. __Store in the freezer__. Place the frozen butternut squash pieces in a freezer bag or freezer-safe container. The butternut squash will last six months to a year in the freezer. You can also freeze butternut squash puree in ice cube trays or an airtight container for later use in soup recipes. Follow these instructions to safely can butternut squash: 1. __Gather your materials__. You will need canning jars and a pressure canner. You must use a pressure canner to preserve winter squash—the water bath canning method will not reach a high enough temperature to preserve these vegetables safely. 2. __Prepare the squash__. Peel the butternut squash and cut it into one-inch cubes. 3. __Blanch the squash__. Blanch the butternut squash in the boiling water for two minutes. 4. __Place the squash into canning jars__. Remove the blanched squash from the boiling water using a slotted spoon, and gently place the butternut squash into canning jars. 5. __Add lemon juice__. Add two teaspoons of lemon juice per pint of squash. 6. __Pour the blanching liquid into the jars__. Pour the blanching liquid into the jars until the squash is completely covered in the liquid, with a half-inch of headspace. Tightly screw on the canning lids. 7. __Place the jars into the pressure canner__. Put the jars into the pressure canner, and set the canner at ten pounds of pressure. Processing time will be fifty-five minutes for pint jars and ninety minutes for quart jars. If left unopened, the canned butternut squash will last two to five years. Canned butternut squash is great for baking recipes, including sweet butternut squash casseroles and alternative pumpkin pies. If you have a dehydrator, you can dehydrate butternut squash following this step-by-step guide: 1. __Cut the squash__. Cut the butternut squash into one-inch cubes. 2. __Blanch the butternut squash__. Blanching vegetables before dehydrating will help preserve color and texture. 3. __Pace the squash onto a tray__. Spread the butternut squash pieces on a dehydrator tray in a single layer. 4. __Dry the squash__. Dry the butternut squash at 125 degrees Fahrenheit until completely dry, approximately eight hours. 5. __Store the dehydrated squash__. Store the butternut squash in an airtight container in a cool, dry place. Dehydrated butternut squash will last up to two years. Become a better chef with the [MasterClass Annual Membership](https://www.masterclass.com). Gain access to exclusive video lessons taught by the world’s best, including Mashama Bailey, Gabriela Cámara, Niki Nakayama, Chef Thomas Keller, Yotam Ottolenghi, Dominique Ansel, Gordon Ramsay, Alice Waters, and more. Butternut squash is a winter squash that can last for months with proper storage. Read below to learn how to cure, freeze, can, and dehydrate butternut squash.