Paul- I process all of our squash that way. We can keep them out until Dec/Jan, but then they will start to rot. It's now just part of my routine to slowly work through all of the squash of the year from harvest until I've got them all.
Just like cooking them- I cut them in half, scrape out the seeds/pulp, and bake them in a bit of water until fork tender. I let them cool, then freeze in ziplocks. I process the pumpkins in 2 cup bags because that's what I generally use for recipes, but for the others, I just put whatever I can fit in a bag. When we're ready to eat them, I just thaw, and add a bit of butter and brown sugar (and sometimes cinnamon too!) to the pot and heat.
I also have to mention spaghetti squash. Dave doesn't like it, but the rest of us do. It's a great alternative to pasta. I've never tried to freeze that, though.
