Set the squash on a cutting board and cut the rounded ends off of each side. Then, holding the squash in one hand, use a vegetable peeler in your dominant hand to peel strips of squash off away from you. If you're using a knife, hold the squash upright on your cutting board and slice downwards, removing the squash’s skin.  Once you’ve finished one section with the vegetable peeler, rotate the squash in your non-dominant hand to peel another side. With a knife, slice just beneath the skin on one side of the squash. Then, slice all the way down the length of the squash until this strip is completely removed. Continue slicing off other strips of skin in this manner until you make it all the way around the squash. Use a serrated kitchen knife to cut the squash into evenly-sized pieces. You can technically cut the pieces into any size, but 1 inch (2.5 cm) cubes are good for freezer bags if you don’t have a specific size in mind. Use a cutting board whenever chopping vegetables. Line a baking sheet with parchment or wax paper. Spread the pieces of squash onto the baking sheet in a single layer, without overlapping. Place this baking sheet in the freezer and allow the squash to freeze solid for around 2 hours. Freezing the pieces this way makes it less likely that the squash will stick together in long-term frozen storage. Take the individually frozen pieces of squash and place them into a freezer-safe plastic container or plastic bag. Leave 1⁄2 inch (1.3 cm)  of empty space on the top before sealing the container.  Tupperware and plastic bags both make good storage solutions. If using a plastic bag, push as much air out of the bag as possible before sealing it. Place the containers of squash in the freezer and store them there until you are ready to use the vegetable in a dish. Label the bag or container so you know when you put it in the freezer for storage. When you’re ready to use the squash, you can add the chunks directly to warm stews or you can thaw them for use in other recipes. To thaw the frozen squash,...

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Write a summary of the previous text in Vietnamese:
Gọt vỏ bí bằng dao hoặc dao bào. Cắt bí ngô thành khối vuông nhỏ khoảng 2,5 cm. Đông lạnh bí trên khay nướng trrong 2 tiếng. Chuyển bí vào các bao bì đông lạnh được. Đông lạnh bí sống đến 12 tháng. Rã đông hoặc cho bí đông lạnh trực tiếp vào một số món súp.