Is this method for everyone? Nah. If you plan to eat the frozen squash raw after thawing (which, why would you?), then yeah, blanch away. But for 95% of us, unblanched frozen squash is a time-saving, fuss-free win.
Think of it like this: blanch if you’re a perfectionist. Skip it if you’re a pragmatist who likes dinner without a side of extra dishes. Both are valid, but only one lets you spend more time on the couch.
So go ahead—freeze that squash raw. Your future stew-filled self will high-five you. And if anyone asks, just say you’re keeping it real (and a little bit liquid-y). It’s your freezer; you make the rules.
