Take the 2-minute tour ×
Seasoned Advice is a question and answer site for professional and amateur chefs. It's 100% free, no registration required.

My CSA delivers me a lot of summer squash, more than I can actually find the time to cook in a week. Can I freeze the remainder in some way? Is there a quick recipe I should be making that stores well? I'm not thinking primarily of meals here -- if I had the time to cook dinners more regularly I wouldn't be overwhelmed -- but of things I can store for a while.

share|improve this question
    
find a recipe for zucchini bread, substitute squash, then freeze it? –  Joe Jul 20 '10 at 20:22
add comment

6 Answers

up vote 5 down vote accepted

I feel your pain. If only I liked summer squash better...

You definitely can freeze squash -- thick slice it, blanch it in salty water briefly until almost tender, transfer to an ice bath until it's chilled, bag it, and put in the freezer.

Later, thaw and use with recipes that don't require ultra-crisp squash.

share|improve this answer
add comment

I blanch it, run it under cold water or put into ice water to stop any further cooking. Then I pat dry and store individual portions in the freezer. I love to make fritters with them and this makes it easy to do, not to mention it is a great way to save the wonderful flavors of summer squash.

Hope this is helpful.

SORRY, I see somebody else already answered. Still, now you know at least two of us agree that squash can be frozen. :-)

share|improve this answer
add comment

If you have recipes that take shredded squash (or zucchini while you're at it), you can shred the squash and then place it in a freezer bag and then into the freezer.

This works really well for zucchini that's bound for bread, but squash for some soups, bread, or similar uses would work as well.

share|improve this answer
add comment

Have you tried Squash/Pumpkin Ravioli? The filling is very easy to make (Squash, egg, nutmeg, cinnamon, Cream) and freezes very well.

share|improve this answer
add comment

I just made refrigerator pickles out of a couple. Treat it just like you do cucumbers.

share|improve this answer
add comment

I slice it and cook 10 min in a little olive oil. Sometimes I add peppers,onions,eggplant,or tomatoes. Freeze in bags and pop into recipes such as sauces,soups, or stews. The squash actually has a bit of crunch to it doing it this way.

share|improve this answer
add comment

Your Answer

 
discard

By posting your answer, you agree to the privacy policy and terms of service.

Not the answer you're looking for? Browse other questions tagged or ask your own question.