If you want to freeze them then NCHFP gives the instructions for doing it and pre-cooking is required for freezing winter squash. We always can ours except what we want for pies later. That gets frozen in pureed form. I would not freeze peel and all personally.

http://nchfp.uga.edu/how/freeze/squash_winter.html

Dave

I use a lot of pumpkin/squash puree so I halve and seed them, roast, and scrape the pulp out to freeze.

Well if I'm going to go though all that I might as well can them. Thank you for the link.

I have roasted them whole, cooled them, and frozen them whole. It worked out really well. We really wanted them whole because it was for a cooking workshop with kids and we wanted them to see what it would look like while. We defrosted the fully, cut them in half in front of the kids and had the remove the seeds and scrape out the flesh for the recipe we were making. The only issue with this is that it takes up much more freezer space. The upside is the minimal effort.

Food-lover that sounds like a wonderful project to do with kids.