Meal Prepping: Freezing Squash

I was recently blessed with some yellow squash and zucchini. It was more than we could eat at the time as I had some in the refrigerator as well. I decided to put the best looking ones in the freezer to use later on. The ones that were bruised or slightly damaged were fried up later on to go with dinner. Yummy!

I will give the instructions for two different methods of freezing squash. The first will be for short term storage (1-3 months) and the second is for longer term (4-6 months). When you freeze the squash it will be best to use it in casseroles, breads, cakes, cookies, pies, or sauteed as it will lose some of its original firmness. I will be posting recipes for using the fresh and frozen squash in future posts so keep checking under the Recipes tab or do a search for squash.

Method #1. (This is the method I normally use as we will eat it rather quickly.)

  1. Wash the squash, cut off the ends, and cut away any damaged areas. You should use fresh squash for freezing.
  2. Slice, dice, or grate the squash.
  3. Arrange the squash, in a single layer, on a large cookie sheet(s) that has been sprayed with nonstick spray.
  4. Place the cookie sheet in the freezer for at least 2-3 hours, or overnight.
  5. Remove the cookie sheet and place the frozen squash into freezer bags. Squeeze out as much air as possible and place in the freezer.
  6. Use within 1-3 months for best flavor.

Method #2.

  1. Wash the squash, cut off the ends, and cut away any damaged areas. You should use fresh squash for freezing.
  2. Slice, dice, or grate the squash.
  3. Boil a large pot of water.
  4. Fill a large bowl with water and ice.
  5. Boil the squash for 3-4 minutes and promptly remove from the hot water.
  6. Use a slotted spoon to remove the squash and place into the cold water.
  7. Cool completely and then drain thoroughly.
  8. Arrange the squash, in a single layer, on a large cookie sheet(s) that has been sprayed with nonstick spray.
  9. Place the cookie sheet in the freezer for at least 2-3 hours, or overnight.
  10. Remove the cookie sheet and place the frozen squash into freezer bags. Squeeze out as much air as possible and place in the freezer.
  11. Use within 4-6 months for best flavor.

For winter squash/pumpkins:

  1. Wash the squash, cut off the ends, remove the seeds, and cut away any damaged areas. You should use fresh squash for freezing.
  2. Boil a large pot of water.
  3. Fill a large bowl with water and ice.
  4. Boil the squash until tender, promptly remove from the hot water.
  5. Use a slotted spoon to remove the squash and place into the cold water.
  6. Cool completely and then drain thoroughly.
  7. Scrape the squash from the rind and discard the rind.
  8. Slightly mash the squash with a potato masher or a fork.
  9. Place the squash into freezer bags. Squeeze out as much air as possible and place in the freezer.
  10. Use within 4-6 months for best flavor.
Advertisements

One Comment Add yours

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s