First, the squash. We grew some nice butternut squash this year. Last summer we didn't get too many (remember last year's garden with many pumpkins but few squash?), so I just cut the few I had in half lengthwise and baked them in the oven in a little bit of water. This year, though, we grew quite a few, so I was able to freeze a bunch.
Here are the steps I followed:
First, cut off the top and bottom of the squash (so that the squash can sit on its end) and peel it. I used my regular vegetable peeler. It worked, even though the outside peel of the squash is a little tough.
Next, cut the squash into roughly one inch chunks, removing seeds as you go.
Place the chunks onto a baking sheet lined with parchment paper or wax paper and freeze for a few hours. (Make sure the pieces don't touch or they will freeze together.)
Store the chunks in a freezer bag or other freezer safe container. (Be sure to date the bag.)
I'm thinking we'll need to eat it within about 6-9 months, but I'm sure it will all be gone before then.
Squash is delicious. (I just boiled some for about 12 minutes and added a little butter and brown sugar for a snack, but there are many ways to prepare it. ) It's so good for you.
This year my daughter researched and discovered that marigolds repel insects in the garden, so we planted some to repel the squash bugs. They made the garden prettier too. They're still blooming.