Go Back
Email Link
Print
Recipe Image
Nutrition Label
–
+
servings
Smaller
Normal
Larger
How to Freeze Squash
Arlene Mobley - Flour On My Face
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.
5
from
12
votes
Print Recipe
Pin Recipe
Save Recipe
Saved!
Click here to add your own private recipe notes.
Cook Mode
Prevent your screen from going dark
Prep Time
15
minutes
mins
Cook Time
0
minutes
mins
Total Time
15
minutes
mins
Course
DIY, Side Dish
Cuisine
American
Servings
4
quarts
Calories
148
kcal
Ingredients
1x
2x
3x
▢
5
large
yellow squash
▢
5
large
zucchini
▢
1
large
sliced onion
(optional)
▢
minced garlic
(optional)
Follow Flour On My Face on Pinterest
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.
Nutrition
Serving:
1
Serving
Calories:
148
kcal
Carbohydrates:
30
g
Protein:
10
g
Fat:
2
g
Saturated Fat:
1
g
Sodium:
42
mg
Potassium:
2166
mg
Fiber:
9
g
Sugar:
21
g
Vitamin A:
1616
IU
Vitamin C:
144
mg
Calcium:
134
mg
Iron:
3
mg
Tried this recipe?
Share a picture on Instagram and tag @flouronmyface2