Freezing Summer Squash Recipes
FROZEN SUMMER SQUASH
Provided by Alton Brown
Time 2h3m
Yield 3 pounds squash
Number Of Ingredients 4
Steps:
- Put 1 gallon of water and salt into an 8-quart pot. Bring to a boil over high heat. Put the remaining 1/2 gallon of water and the ice into a container. Set aside. Add the squash to the boiling water and cook it for 3 minutes. Immediately drain in a colander and then transfer to the ice bath. Shock for 3 minutes, replenishing the ice if necessary. Drain the squash and transfer it to 2 half sheet pans lined with 3 layers of paper towels. Pat dry with additional paper towels. Remove the paper towels and place the pans in the bottom of the freezer until frozen, about 1 1/2 hours.
- Once frozen, transfer the squash to a 1 gallon resealable plastic bag. Lay the bag flat on a counter and using a straw, suck out any remaining air in the bag. Label and return the bag to the freezer. Serve the squash frozen.
FREEZING SUMMER SQUASH
Wondering what to do with all that squash? Freeze it for next time. Food remains at top quality for 3 to 6 months, and is still safe to eat after 6 months. Recipe courtesy of The Settlement Cookbook.
Provided by AmyZoe
Categories Vegetable
Time 10m
Yield 4 serving(s)
Number Of Ingredients 2
Steps:
- Wash squash and cut into 1/2 inch slices.
- Blanch in boiling water for 2 minutes.
- Freeze.
Nutrition Facts :
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