Squash, Freezing

Is your garden providing you with more squash than you know what to do with? Do you have access to fresh squash at a local farmer’s market? Whether it is zucchini or yellow summer squash, have I got the answer for you – Freeze it!

Freezing squash could not be easier, especially if you have a food processor to shred it. If not, a hand grater also works, but just takes longer   :)   

First wash the squash – I rinse mine in running water. Then, cut up the squash into pieces which fit through your food processor and shred it.

Next, put the shredded squash into freezer bags or other freezer containers and place in the freezer.

That’s it!

There is no blanching required so, it does not heat up your kitchen. Later, when you are ready to use it, simply remove the squash from the freezer and use as desired in soups, casseroles, spaghetti sauce, muffins or whatever recipe you choose.

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Comments

  1. KimH says

    Yep, super easy.. and I gotta love that. I’ve been dehydrating mine lately since I dont really have any room in my freezer at the moment. I use my Cuisinart with the slicer attachment and just run them thru quickly so it gives me a nice uniform slice. Then I just lay them out on my dehydrator trays and in 5 or 6 hours, they’re ready for the canning jars which is where i store my dehydrated goods.

    My squashes are putting on like gangbusters right now, and Im just loving it.
    Have a great day!

  2. says

    I was just looking at all my squash and wondering if it could be frozen. Now I know! I will have to give it a try. Also, dehydrating sounds interesting, too.

    • says

      It is really easy and works great to freeze it, Darlene. Like Kim who commented on dehydrating her squash, my daughter-in-law has also done it since she did not have the freezer space – worked well also but for me, freezing is easier!

  3. says

    My friend had asked me about preserving squash just the other day and I will just send her your post, this is a great process. Hope you have a great week end and thank you so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

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