Squash, often associated with autumn and its comforting dishes, is a vegetable that comes in many varieties. Butternut, red kuri, sweet dumpling, or spaghetti squash, each type has its own personality and distinct taste. The arrival of cold weather does not mean we have to deprive ourselves of this vegetable treasure. It is entirely possible to preserve squash during the winter months and enjoy it in multiple ways.

In this article, we will discover the benefits of squash, understand how to choose it well, and then explore two ideal methods to preserve it for as long as possible: freezing and canning. We will also see some additional tips to make the most of your stored squash, as well as several vegetarian recipe ideas to fully enjoy your reserves.

1. Why Preserve Squash?

Before delving into the details of freezing and canning, it is essential to understand why it is so interesting to preserve your squash:

1. Financial savings: Buying squash in peak season is often cheaper. Preserving them saves you from paying more in winter or resorting to imported products.
2. Less waste: If you have a garden or have bought squash in large quantities, it can be difficult to consume them before they start to spoil. Preservation methods allow you to enjoy them later, rather than throwing them away.
3. Convenience: Having pre-cut and preserved squash on hand makes preparing your dishes much faster and more convenient. You just need to take out the desired amount to add to your recipes.
4. Availability: There’s nothing like having seasonal vegetables available all year round. You maintain a healthy stock of plant products and can improvise gourmet dinners or lunches even in the middle of winter.

2. Choosing the Right Variety of Squash

Not all squash varieties are equal in terms of preservation. Some are more resistant and easier to store. To prepare well, here are the most popular varieties and their specificities:

• Red Kuri: Recognizable by its orange flesh and slightly elongated shape, red kuri has a taste similar to chestnuts. Its skin is edible when young. It can be frozen or canned without issue.
• Butternut: Highly appreciated for its sweetness, butternut generally keeps very well fresh if stored in a dry and airy place. It is also ideal for freezing or canning.
• Sweet Dumpling: This small squash, often striped with green and white, has a slightly sweet taste. Its thinner thickness means it can be quickly cooked and turned into puree before storing.
• Spaghetti Squash: Once cooked, this squash offers strands reminiscent of spaghetti. You can also freeze it in cooked strands or can it after appropriate treatment.
• Musquée de Provence: Large in size, this musky squash contains very orange and sweet flesh. It is equally suitable for preservation in various forms.

Choose a squash with intact skin and no suspicious spots. Check that the stem is present and that the squash feels heavy for its size. The heavier it is, the denser its flesh is and richer in water and nutrients.

3. Freezing Squash

3.1. Advantages of Freezing

Freezing is one of the simplest and quickest solutions to extend the shelf life of food. Here are the main advantages of this method for squash:

• Nutrient preservation: Freezing preserves most of the vitamins and minerals in squash.
• Ease of use: You can portion the squash according to your needs (in cubes, puree, slices). You just need to take out the necessary portion.
• Time-saving: Before freezing, you can already prepare the squash (peel, seed, cut) to simplify your future recipes.

3.2. Freezing Steps

1. Preparing the Squash:

   • Wash the squash thoroughly to remove any dirt or impurities that may be on the skin.
   • Cut it in half and remove the seeds and strands with a spoon. You can save the seeds to roast later.
   • Depending on your preference, you can peel the squash or leave it with its skin (in the case of red kuri, the skin will blend more easily after cooking).
   • Cut it into small cubes, strips, or slices depending on the use you plan in the kitchen (soups, stews, purees, stir-fries…).

2. Blanching (optional):

   • Blanching involves plunging the squash pieces into boiling water for one to three minutes, then quickly cooling them in ice water.
   • This step destroys certain enzymes that could alter the color and texture of the squash.
   • It is optional, as squash can also be frozen raw, but blanching often ensures better preservation quality and a flavor closer to fresh produce.

3. Drying the Pieces:

   • After cooking (or after cutting your pieces if you do not blanch), drain them and dry them slightly with a clean cloth or paper towel.
   • This step is important to avoid excessive ice crystal formation in freezing bags or containers.

4. Packaging:

   • Use freezer bags or airtight containers suitable for ecological concerns.
   • Seal tightly to prevent air circulation, which could cause freezer burn.
   • Label each bag or container with the vegetable name and freezing date.

5. Storage:

   • Place your bags flat to optimize space in the freezer.
   • Try not to overfill the freezer at once, to allow quick freezing of food and thus limit the formation of large crystals.

3.3. Storage Time and Use

Frozen squash can be stored for 8 to 12 months. When you want to use it, it is advisable to place it directly in your cooking dish (soup, stew, etc.) or let it thaw slowly in the refrigerator for use in puree or more elaborate dishes. Some prefer to cook it still frozen, which is perfectly suitable for soups or long-cooking recipes.

4. Canning Squash

Canning, also known as appertization, is a traditional preservation method that allows storage at room temperature. This technique requires particular attention to ensure food safety.

4.1. Advantages of Canning

• Long-term storage: Jars can be stored for several months, even more than a year, without requiring freezer space.
• Space-saving: You can free up your freezer for other foods while having access to vegetables ready to be cooked.
• Preserved taste: The flavors of canned squash remain very pronounced, and this can even enhance certain aromas when prepared in sauce or compote.

4.2. Canning Steps

1. Sterilizing Jars:

   • First, meticulously clean your jars and lids with hot soapy water.
   • Rinse them with clear water and place them in a pot of boiling water for at least ten minutes.
   • Remove them from the boiling water and let them dry on a clean cloth, without wiping them to avoid introducing bacteria.

2. Preparing the Squash:

   • As for freezing, start by washing, peeling (or not, depending on the variety), and seeding the squash.
   • Cut it into cubes or pieces of uniform size to facilitate subsequent cooking.

3. Partial or Complete Cooking:

   • Some people choose to cook the squash before canning: for example, by sautéing it in a little oil, or steaming it until slightly tender.
   • You can also place raw squash pieces in your jars. However, it is often recommended to at least partially cook the squash and cover it with broth or a light brine (salted water) to ensure better sterilization.

4. Filling the Jars:

   • Place the squash pieces in the jars, leaving about two centimeters of space at the top.
   • Cover with the broth or brine of your choice, always respecting the free space to allow sterilization and air expansion.

5. Sealing and Sterilization:

   • Seal your jars with sterilized lids.
   • Place them in a large pot (or sterilizer), separating them with cloths to avoid shocks.
   • Cover them with water and bring to a boil. Let boil between 45 minutes and an hour (or according to the sterilizer manufacturer’s recommendations).
   • Let the jars cool completely in the pot before removing them.

6. Verification:

   • Ensure that the lid of each jar is well sealed. It should not yield under finger pressure and should not make noise when touched.
   • Label each jar with its contents and preparation date.

4.3. Storage and Use

Canned squash should be stored in a dry, cool, and light-protected place. They can generally be kept for several months (between 6 and 12 months), even up to a year or more if sterilization was done correctly. Traditional recipes often recommend not exceeding a year to best enjoy the taste and nutritional qualities.

When you open a jar, check for mold, suspicious odor, or cloudy liquid. If anything seems abnormal, it is safer to discard the contents. If everything is in order, you can then cook your squash pieces in a few minutes to make:

• Velvety soups.
• Soft and creamy purees.
• Vegetarian fillings for gratins or pies.
• Sweet and savory sauces to top rice dishes, for example.

5. Additional Tips for Successful Preservation

5.1. Preserve the Seeds

Squash seeds should not be overlooked. You can wash them, remove the strands, then let them dry. Then, roast them in the oven with a little oil and salt, or even plain. They are an excellent source of protein and provide an interesting intake of minerals such as magnesium and zinc. Perfect for enhancing a salad, a bowl of soup, or a healthy snack.

5.2. Use Vinegar or Salt for Specific Preparations

For more elaborate preparations, you can make jars of pickled squash or marinated squash. These recipes require the addition of vinegar and/or salt to acidify and preserve the food. The result is a tangy and sometimes spicy squash, an original alternative to traditional cucumber or carrot pickles.

5.3. Try Dehydration

Dehydration is another particularly interesting preservation method if you have a dehydrator or a low-temperature oven. By reducing the moisture content, you can preserve squash slices or chips for several months. This requires a bit more time and equipment, but the result is worth it for those who want to vary their preservation techniques.

5.4. Store Whole Squash

If you have a cool, dry, and well-ventilated place (a cellar, for example), some varieties of squash like red kuri or butternut can be stored for a long time without special transformation. Place them on a shelf or crate, avoiding them touching each other. Check them regularly to remove those showing signs of mold or rot.

6. Vegetarian Recipe Ideas with Preserved Squash

Even if you love basic red kuri soup, it’s always nice to vary the pleasures. Here are some suggestions to make the most of your frozen or canned squash:

1. Squash Risotto:

   • Sauté onions in a little olive oil.
   • Add your risotto rice and let it become translucent.
   • Incorporate squash cubes (thawed or canned) and gradually pour in vegetable broth.
   • Stir until the rice is cooked and creamy, then add vegan parmesan or nutritional yeast if desired.

2. Squash Patties:

   • Mix cooked and mashed squash with flour (or cereal flakes), a flax egg (ground flax seeds mixed with water) or a vegetable binder, and spices like curry or cumin.
   • Form small patties and brown them in a pan for a simple and quick dish.

3. Squash Hummus:

   • Puree cooked squash cubes with chickpeas, tahini, a little lemon juice, garlic, and salt.
   • Serve as a spread or dip with vegetable sticks.

4. Squash Curry:

   • Sauté onions, garlic, and ginger in oil.
   • Add curry paste (or powdered spices), then incorporate squash cubes and plant-based dairy (coconut milk, soy cream…).
   • Simmer until the squash is tender. Serve with rice or quinoa.

5. Squash and Vegan Cheese Gratin:

   • Alternate layers of squash (frozen or canned) with a mixture of plant-based cream and grated vegan cheese.
   • Sprinkle with breadcrumbs if desired, then bake until golden.

These recipes are ideal if you follow a vegetarian or vegan diet, and they demonstrate the versatility of squash, a vegetable that adapts to an incredible variety of preparations.

7. Tips to Make the Most of Your Reserves

• Stock Rotation: If you regularly preserve squash or other vegetables, make sure to follow a rotation system (first in, first out) to avoid some jars or packages being forgotten at the back.
• Precise Labeling: Clearly indicate the variety of squash and the preservation date. This will facilitate your recipe choices and ensure you don’t use an overly old jar.
• Attention to Taste: Canned squash may sometimes have a slightly different taste from fresh squash. Adjust your seasonings (salt, spices, herbs) to compensate.

8. Conclusion

Preserving squash all winter is not only a practical way to enjoy this vegetable throughout the cold season but also an economical, ecological, and tasty gesture. Thanks to freezing, you can quickly prepare your meals with ready cubes or puree. Canning, on the other hand, allows you to store your squash at room temperature in optimal conditions and explore other flavors, such as marinated or pickled versions.

Whether you prefer butternut, red kuri, or another variety, squash is a versatile food, rich in vitamins, and particularly suited to vegetarian cooking. With a few simple steps, it is possible to extend its shelf life and cook it in a multitude of forms: soups, gratins, curries, spreads… The possibilities are endless and ensure you enjoy this vegetable both in autumn and in the heart of winter.

Remember to pay attention to the quality of your containers, the impeccable cleanliness of your utensils, and the storage temperature. This way, you will achieve an optimal and safe result. Enjoy and vary your culinary pleasures with your squash reserves. You will be glad you took a few hours to prepare your jars or freezing bags when the gray and cold weather sets in and you crave a comforting dish made with seasonal vegetables. Enjoy your meal and happy preserving!