Wash the squash thoroughly
Trim off the ends
Slice, dice, or shred the squash as desired
Blanch the pieces in boiling water for 1 to 3 minutes
Transfer immediately to ice water to stop cooking
Drain well and pat dry
Portion into freezer-safe bags or containers
Remove as much air as possible
Label with the date
Freeze flat if using bags
Use within 8 to 12 months