Can I freeze raw chunks of butternut squash?
I bought a package of that convenient cut-up butternut squash last week at Wegman's. But with pumpkin pie tomorrow and many days after, I won't want squash soup for a while. Can I freeze it as is? (I'd vacuum seal it.) Web searching is telling me different things. I know in general you blanch vegetables before freezing to stop enzyme action. How much of a problem is this with squash cubes that will probably be used in a month?