Never freeze a whole, raw winter squash. It’ll burst like a water balloon in your freezer—and cleaning that up is a nightmare I hope you never experience. Also, don’t freeze mashed squash in a giant brick. Portion it out so you only grab what you need.
And please, for the love of all things cozy, don’t forget to label your bags. Nothing is sadder than finding a frozen unmarked blob six months later and wondering, “Is this soup base, or did I freeze leftover guacamole…?”
