Vacuum sealed squash will last for up to 1 year and sometimes a bit longer in the freezer.
The vacuum sealed frozen squash will remain safe to eat after a year in the freezer but it will remain at it's best quality for 1 year after vacuum sealing and freezing the squash.
You cannot freeze squash whole without blanching as freezing squash whole without blanching will cause the squash to become mushy, squishy, change in color and texture and basically be ruined when thawed out.
Always cut the squash up and blanch the squash before freezing it to keep the squash in good condition.
The best way to store squash long term is to cut it up and freeze it or keep the squash in a cool, dry and dark place at a temperature of between 50 F to 55 F.
Ideally the relative humidity for storing squash long term should be between 60 percent to 70 percent.
Storing squash in a basement, cellar or dedicated pantry are good locations to store squash long term.
You can also store the squash in the refrigerator and it will keep for around 5 to 7 days.
To store squash in the refrigerator you can place the squash in crisper bags or plastic storage bags or even rigid containers to retain the moisture.
The squash will remain at it's best quality in the refrigerator for 5 to 7 days.
You can also cut up the squash and then blanch it before freezing it.
When kept frozen the cut up squash will remain good for around 6 months to a year.
Squash just like other vegetables has to be blanched before you can freeze it after you cut the squash up.
Blanching the cut up squash stops the enzyme actions that cause loss of flavor, change in color and texture of the squash.
Blanching squash before freezing works best if you boil 1 gallon of water in a large pot that is fitted with a wire basket or a colander.
Once blanched the squash should be cooled down and then placed in freezer bags, Ziploc bags or an airtight plastic container.