The only kind I have ever seem frozen is pureed, and the recipes I usually use need diced, so I have to use fresh. While it's not helpful in a sense of finding a more cost effective frozen source, a tip for fresh-you must have a good peeler. I have an awesome peeler that I got a few months ago, only $3.50, but it peels the squash as easy as is does white potatoes. I can't remember the brand, but just a heavy duty, sharp peeler makes a world of difference.
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