This next method doesn't take as long to process. Peel your squash, cut in half and remove pulp. Julienne the pieces. For these, I freeze on a cookie sheet, then transfer to my food saver bags and freeze. Julienned squash will make wonderful fries later. Remove from bag, place on cookie sheet and sprinkle with olive oil and seasoned salt. Bake until they are how you like them.
As you can see on the left side of my pan, I'm freezing blackberries for jam making later. They are coming in fast and furious right now.