Well I know it is okay to freeze it in the summer and eat on it until you have fresh squash next summer. Both me and my grandma use that method with fresh squash from our gardens.
You shouldn't freeze squash raw. When thawed, they will be very mushy. You can cook them in certain recipes and then freeze.
Bake squash for about 45-60 minutes at 400F for it to be perfectly cooked.
I would suggest using cooked squash within a few days.
No! Butternut squash is a winter squash and because of that it is also a long storing squash that should be kept in a cool, dark, dry place. If you do choose to freeze it you will have to peel and cut the squash into cubes and roast it. When packaging squeeze air out of the bag and freeze.
Yes, you can freeze a cooked beef joint.
That would be about 2 cups.
You can freeze cooked chicken for up to 3 months for best quality.
You can freeze cooked turkey for up to 3 months for best quality.
A butternut squash typically needs to bake for about 45-60 minutes at 400F to be perfectly cooked.
You can safely freeze sausage before or after it is cooked.
It takes 245 bottles of squash to make 4 cups cooked. I tested it out to make sure my hypothesis was correct, and it was.