Funny you should mention, a co-worker was talking about canning squash the other day, but I didn't find out her technique. My mom and my mother in law both freeze a few. We like to eat them as Roy47 describes, and they don't do too bad this way. I think my mother in law cooks them completely and then freezes. My mom just cuts them up, blanches them, freezes, and cooks them when she wants to serve them. The texture isn't like fresh, but in the dead of winter they're pretty good....also IMO the yellow crook neck variety does better, seems like the straight necks come out sort of rubber-y, either fresh or frozen.