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.
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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.
Serving: 1Serving | Calories: 148kcal | Carbohydrates: 30g | Protein: 10g | Fat: 2g | Saturated Fat: 1g | Sodium: 42mg | Potassium: 2166mg | Fiber: 9g | Sugar: 21g | Vitamin A: 1616IU | Vitamin C: 144mg | Calcium: 134mg | Iron: 3mg
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