Follow This Trick for Freezing Summer Squash to Enjoy Throughout the Year (2024)

FAQs

Follow This Trick for Freezing Summer Squash to Enjoy Throughout the Year? ›

Slice the squash into manageable chunks (roughly 1-inch cubes). Lay out the diced squash on a baking sheet in a single layer, then place it in the freezer for about an hour, or until frozen. Transfer the squash to a plastic bag, and store in the freezer for up to a year.

Slice the squash into manageable chunks (roughly 1-inch cubes). Lay out the diced squash on a baking sheet in a single layer, then place it in the freezer for about an hour, or until frozen. Transfer the squash to a plastic bag, and store in the freezer for up to a year.

Yellow squash or summer squash can be frozen but must be blanched prior to freezing to inactivate naturally occurring enzymes to prevent spoiling while frozen. A quick boil followed by cold water immersion is the concept behind blanching prior to freezing.

Summer squash, like most vegetables, must be blanched before they can be frozen. Blanching stops enzyme actions that can cause loss of flavor, color and texture. Blanching works best if you heat 1 gallon of water to boiling in a large pot fitted with a wire basket or colander.

Slice the squash into manageable chunks, like 1-inch cubes or slices. Spread the cubes or slices on a parchment-lined baking sheet in a single layer. Freeze at least one hour, or until fully frozen. Transfer the frozen squash to a zip-top bag, remove as much air as possible, and store in the freezer for up to a year.

Preserve summer squash by freezing, pickle them for canning or dry them.

Yes, you can freeze zucchini without blanching it first. However, if you blanch it first, it will help deactivate the enzymes that can make it more mushy and discolored. The thawed zucchini may be less than ideal.

Acorn squash can either be frozen raw or cooked. Cooking before freezing is recommended if a longer shelf life is desired. Frozen raw squash can be roasted, steamed or boiled, but do not thaw beforehand. Cooked frozen squash can be mashed, puréed or added to pasta and risotto dishes or soups.

Frozen squash

Properly packaged and frozen, squash should maintain high quality for approximately 10 months in the freezer.

Seal the vegetables in bags using a vacuum sealing system or by removing as much air as possible from a freezer bag before sealing. Label the containers or bags with the name of the vegetable, the cut, and date. Once sealed and frozen, it can be stored for up to 3 months or up to a year or more if vacuum sealed.

What are two vegetables that should not be blanched before freezing? ›

All vegetables should be blanched and quickly cooled before freezing, drying or dehydrating. Exceptions: Diced or cut onions, green onions, leeks and peppers do not need to be blanched before preserving.

You can freeze just about any vegetable except celery, watercress, endive, lettuce, cabbage, cucumber and radishes. These foods have a high water content and become soggy and water-logged when thawed.

The best way I have found to freeze summer squash is to bread it first and lay it out on a baking sheet to freeze before bagging it. I do not blanch my squash and still get a delicious result when frying.

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.

More good news: It does fine whether frozen raw or cooked. And the fact that yours has been cut into small chunks is no problem. You can freeze raw butternut squash pieces in the same way you would freeze berries: Place them on a baking sheet, spaced out so they don't touch each other, and freeze until very firm.

Pack the cooked squash into freezer bags and store the bags horizontally for the most efficient use of freezer space. Alternatively, pack the squash into upright freezer containers leaving one inch of headspace. Either way, measure the squash before freezing it and label clearly with the amount.

Unfortunately, if vegetables are not blanched correctly, the vegetables can become too soft and essential nutrients, like vitamin C, can be lost. The high temperature of boiling water or steam weakens the cell walls and the vegetables lose their crunchy texture.

When storing vacuum sealed squash in the freezer, use a vacuum sealer with freezer-safe bags to prevent freezer burn and maintain the quality of the squash. Regularly check the sealed bags for any signs of damage or air leakage, and reseal if necessary to ensure the freshness of the squash.

Freezing cooked squash:

To prepare squash for freezing, roast, boil or steam it until the flesh softens. Leave cooked squash in chunks or mash it. Place in airtight containers and freeze for up to 10 to 12 months.