Follow This Trick for Freezing Summer Squash to Enjoy Throughout the Year
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Ah, squash! It’s the ultimate versatile vegetable. Whether you enjoy zucchini and summer squash in the warmer months or butternut and acorn squash in fall and winter, there are so many different types of squash. But what happens when you have a hankering for zucchini bread in the middle December? Is there any way to save that summer squash? The answer to that question is luckily yes! You just need to know how to freeze squash.
You can't just toss a whole zucchini in the freezer and hope for the best—to freeze summer squash properly, you’ll need to chop and blanch it first. But don't worry, it's easy to do! Whether you’ve ended up with extra yellow squash, zucchini, or other squash varieties, this method for freezing summer squash is sure to come in handy. Then, use your produce to make stuffed zucchini, grilled veggie burritos, or Ree Drummond's vegetable lasagna layered with both yellow squash and zucchini. No matter how you choose to cook it, you'll enjoy summer squash for months to come!
Should you freeze squash cooked or raw?
The best way to freeze squash is to cook it first. And while this might seem like it takes a little more planning, it’s worth the effort! That’s because if you freeze squash when it’s raw, the texture will get too watery once it’s thawed. To make sure your squash doesn’t get mushy in the freezer, the key is to lightly blanch it before you freeze it. Read on to find out how.
What's the best way to freeze summer squash?
It 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. 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! Then, follow the steps below:
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Slice off the ends and cut the squash into 1/2-inch thick rounds or cubes, depending on how you usually use your squash.
Place the raw cubes or slices of summer squash in boiling water for 1 minute.
Remove the squash from the water with a slotted spoon and immediately place in a bowl of ice water for another minute to stop the cooking.
Drain the squash and remove to a paper towel–lined baking sheet to drain.
The squash will still have some moisture on it even after you drain it, so to avoid it all freezing in one big clump, you'll need to flash freeze it. Line a dry baking sheet with parchment paper and place the squash cubes or slices on it in a single layer. Freeze for one hour, or until solid.
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.
Does summer squash freeze well?
Yes! The squash can last up to 10 months in the freezer! Whether you choose to thaw it or cook from frozen, just note that the texture of frozen summer squash might not be exactly the same as fresh squash. For that, you'll have to wait until the next summer!
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