I have 80 lbs of squash in the basement, and I started to notice some soft spots, so I want to get it all in the freezer before it goes bad. I think my cellar is just a tidge too warm!
I plan to peel and cube the squash, but do I need to blanch and dry the cubes before freezing? Googling the subject indicates that there are folks that do it both ways. I plan to roast the cubes to eat straight or for soups.