With all the fresh vegetables, especially squash, available in the Fall, I'm unsure why you have to freeze squash anyway. Freezing destroys texture, color, and flavor of vegetables due to the cellulose and pectin that give vegetables their fiberous nature.
Anytime I freeze squash, it's after I've created an entire dish from it. In other words, freezing pureed, roasted, or simmered squash by itself can lead to discoloration and off-flavors from the freezer.
I make an apple and butternut squash soup and freeze it in ziplock bags. The acid from the apples helps prevent discoloration in the freezer, and the cinnamon and spices help keep the flavor consistent.
Mashed butternut squash is stabilized with melted butter and salt.
I'd create a some dishes from the squash and then freeze that.
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