Mashed potato squash was a new garden treasure to grow last summer. There is very little information about it online, and very little information if it freezes well.
We do not have a root cellar, so as of now, freezing our roasted squash is are best option at preserving it for the winter months.
I roasted the last of our mashed potato squash, and allowed it to cool. I scooped out the flesh and froze it. I know it will thaw somewhat watery, as it is that way after roasting it.
The plan will be to mix it with pureed squash, add it to tomato sauce, or other dishes. I am not sure if it will not be solid enough to enjoy on it's own, after thawing.
I'll update as we thaw and use it in our meals. I purposely waited to roast them, thinking it would help heat up this house.
Mashed Potato Squash ~ Roasting and Freezing Trial #1 © January 2025 by Kristina at Pioneer Woman at Heart