yes, either store them in a cool, dark place; rotating periodically and checking for spoilage. Other than that, you cook and puree in amounts needed for a recipe and freeze. I always puree in 1 cup portions. You could cut into chunks, too instead of puree, for mashed squash at a later date.
You’re not supposed to can winter squash, or at least not pueed squash; only chunky squash, but I’ve never bothered.
Rachel