Can you can butternut squash that has been in cold storage or does it need to be fresh?

I still have about 20 butternut squash in cold storage, and I’ve run out of what I had canned. This is squash from last fall and is still solid as a rock without internal or external decay. Seeing all the squash I’m going to get this year has me thinking about making room in cold storage. I always see canning recipes state to use fresh this or that, but for squash it doesn’t specify. (To be clear, I would be pressure canning per recommendation, 1 inch cubed winter squash that has been blanched slightly.) Thanks in advance!