How to Freeze Squash
Now that the farmers markets are open all around the country buying fresh vegetables is one of life’s simple pleasures. When you shop sales or farmers markets for fresh squash you need a simple way to make sure the squash is going to last long enough to use in your favorite summer recipes. Learning How to Freeze Squash is very easy.
When you take advantage of the lower prices and buy squash in bulk you need to know how to preserve the squash so it doesn’t go to waste because you went a little crazy while shopping.
Freezing squash is pretty darn easy and worth the extra effort so you can enjoy the bountiful harvest.
I love to buy fresh squash at the farmers market then bring it home to freeze. I always buy way more than I need. I hate throwing away perfectly good food because I didn’t plan ahead.
How to use fresh squash
Fresh summer yellow squash and zucchini can be used in so many different types of recipes. You can saute fresh squash with onions, tomatoes, and minced garlic to make a vegetable medley or you can add sliced fresh squash to soups and stews like I do when I make Crock Pot Summer Squash Soup or Crock Pot Minestrone Soup.
How to Freeze Squash
Ingredients
- fresh yellow squash
- fresh zucchini
- freezer bags
- sharp knife
- sliced onion (optional)
- minced garlic (optional)
Directions
- Wash the fresh squash well to remove any dirt that may be clinging to the skin.
- Drain in a colander or gently pat dry with a soft towel or paper towel.
- Slice the squash into circles or chunks.
- Place the squash in a freezer bag and remove as much air as possible.
- Flatten the bag and place on a cookie sheet in the freezer.
- Once the squash is frozen solid you can remove the cookie sheet and store as you would any other bagged frozen vegetables.
- Add sliced onions and minced garlic to the bag if desired.
How to Freeze Squash
- Prep Time: 15 mins
- Total Time: 15 mins
- Yield: 4 quarts
Print Recipe
Pin RecipeDescription
How To Freeze Squash:
This is the easiest way I have found to freeze summer squash. I’ve added some links to recipes using fresh yellow squash and fresh zucchini.
Ingredients
- fresh yellow squash
- fresh zucchini
- freezer bags
- sharp knife
- sliced onion (optional)
- minced garlic (optional)
Instructions
- Wash the fresh squash well to remove any dirt that may be clinging to the skin.
- Drain in a colander or gently pat dry with a soft towel or paper towel.
- Slice the squash into circles or chunks.
- Place the squash in a freezer bag and remove as much air as possible.
- Flatten the bag and place on a cookie sheet in the freezer.
- Once the squash is frozen solid you can remove the cookie sheet and store as you would any other bagged frozen vegetables.
- Add sliced onions and minced garlic to the bag if desired.
- Category: Freezing Vegetables
- Method: Freezer
- Cuisine: American
Nutrition
- Calories: 00
For more Freezer Meal type recipes head over to my Freezer Meals recipe page.
Stacey
When you thaw it out at a later time, is the squash mushy or does it hold its shape and texture well?
Arlene Mobley
Hi Stacey
Yes the squash is a bit soft. It is best used in soups and stews after it has been frozen. Thanks for stopping by!