Freezing Summer Squash Recipes
FREEZING SUMMER SQUASH
Wondering what to do with all that squash? Freeze it for next time. Food remains at top quality for 3 to 6 months, and is still safe to eat after 6 months. Recipe courtesy of The Settlement Cookbook.
Provided by AmyZoe
Categories Vegetable
Time 10m
Yield 4 serving(s)
Number Of Ingredients 2
Steps:
- Wash squash and cut into 1/2 inch slices.
- Blanch in boiling water for 2 minutes.
- Freeze.
Nutrition Facts :
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- Pick Fresh Squash. This may sound like a no-brainer, but be sure to choose the freshest squash you can find. Look for firmer squash with no wrinkling or blemishes on the skin.
- Wash It. Be sure to thoroughly wash the squash with lukewarm water and gently scrub any areas that look like they may have dirt on them. You don't want to freeze dirty squash!
- Slice and Dice. Slice off the ends and cut the squash into 1/2-inch thick rounds or cubes, depending on how you usually use your squash. The Pioneer Woman Pioneer Woman Vintage Floral 12" Cutting Board.
- Blanch Away. To make sure your squash doesn't get mushy, the key is to lightly blanch it before you freeze it. If you freeze it raw, the texture will be way off when you thaw and cook it.
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- Store and Freeze. Once the squash has frozen solid, you can slide if off the parchment paper and transfer it to zip-top freezer bags to store for the long haul (up to 10 months in the freezer!).
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