Squash is a versatile vegetable. It can be used in soups, fritters, main dishes, and so much more. With the different varieties of squash out there, each one has its own taste and texture. Somehow it’s also an economic crop because you have winter squashes that are pumpkins, butternut, and acorns while summer squashes are zucchini species along with other types like crookneck squashes. Keeping them fresh for longer would be smart if you get more produce than what your family needs at the moment even when they’re not in season.
One way to keep vegetables fresh for longer is through freezing or any preserving method available during the time when they are ripe enough to use cleanly. There are different types of squash. Since they are in season from autumn to winter, you can freeze them when it’s their peak time and the flavor is at its finest.
Can you freeze yellow squash?
Yellow squash is a kind of summer squash. Summer squashes are different from winter squashes since they have thinner and more delicate skin than other varieties that are available in colder months, like Butternut squash.
Some yellow squash varieties include Yellow Crookneck, Straightneck, and Scallop squash. They all have varying textures – some are bumpy while others are smooth – but the skin always has that distinct yellow color. The skin can be eaten while cooking because it’s quite thin.
One popular way to preserve summer squashes is pressure canning, but this method isn’t recommended anymore because it makes the vegetable mushy and uneven when cooked due to its texture.
Drying is also an alternative process for preservation, but it’s not as efficient as freezing. Drying zucchini produces about ¾ pounds of dried squash from 10 pounds of fresh produce, which isn’t a very efficient process.
Freezing along with vacuum packing works best by preventing moisture from forming during the freezing process and extending shelf life.
How to freeze yellow squash?
Yellow squash is a very versatile vegetable, making it ideal for soups and main dishes. Here are step-by-step instructions to extend its shelf life considerably once frozen:
- Choose young and fresh squash without bruises or blemishes. Wash the squashes thoroughly before cutting them into ½ inch slices at most.
- Blanch the sliced pieces by submerging them in hot water for 3 minutes to slightly cook them before cooling completely. This will make for a more pleasant texture while also preserving the taste when thawed.
- Remove any excess liquid from the cooled-down vegetables before placing them in freezer-proof containers with an inch of space between each piece to avoid trapping moisture that can shorten shelf life by staying trapped inside the container.
- Pack any raw meat or poultry away from the containers to avoid contaminating the squash with bacteria.
Yellow squash recipes
For a quick and easy straight to the point dish where the main star is the yellow squash itself, try this vegetarian recipe. It is a delicate dish that prominently features the nutty taste of the fresh yellow squash.
This is for a more savory dish but still sticks to that healthy theme. A tasty and indulgent comfort food that you will not be guilty of try this baked squash with cheese, zucchini and onion.
Why not try this crunchy and refreshing finger food? The soft texture and nutty taste of the squash contrasts beautifully with the crispy panko exterior. It is a great snack or starter that will surely impress your friends.
Freezing is a great way to preserve your summer squash. It’s important that you don’t overdo it and destroy the vegetable, so we recommend blanching or submerging them in hot water for 3 minutes before cooling and drying thoroughly. This will tenderize the vegetables while preserving its taste when thawed later on down the line. If you want to take things up a notch, try combining freezing with vacuum packaging – this should extend both your frozen and dried produce shelf-life considerably!
Yes, you can freeze yellow squash. It will last for 4-6 months if done properly. Here are the steps for freezing yellow squashes: wash, remove the ends and then slice them into desired sizes. Put in a pan filled with cold water. Then, bring to a boil for about 2 minutes. Drain and then transfer to a bowl filled with ice water. Allow them to cool down before putting in the freezer bag, make sure you push out all of the air while sealing tightly (to avoid freezer burn), store properly, and label the bag with today’s date.
Now that you know how to freeze your yellow squash, please share your experience with me in the comment section below.