How to Freeze Yellow Squash


Stephanie is an avid gardener who loves to get creative in the kitchen.

Learn how to freeze excess squash so you can use it in recipes down the line.

Learn how to freeze excess squash so you can use it in recipes down the line.

Learning how to freeze yellow squash will allow you to make your favorite squash recipes all year long. Freezing is a great way to preserve excess squash when you end up growing more than you can eat. It's also a great way to save squash that you purchased and never used.

Frozen squash can be taken out of the freezer later when you are ready to cook them. If you plan on making fried squash from the freezer, the technique is the same, except you can flour them before freezing if you prefer.

What You Will Need to Freeze Squash

  • Fresh squash
  • Container with an airtight lid
  • Freezer paper
Cut your squash into slices or cubes (depending on how you plan to use it) before laying it out on freezer paper.

Cut your squash into slices or cubes (depending on how you plan to use it) before laying it out on freezer paper.

How to Prepare and Freeze Squash

  1. Start by washing your squash thoroughly as you would if you were about to cook it. Pat it dry with paper towels set it aside.
  2. Next, cut your squash into 1/8 to 1/4-inch slices or into cubes. Slice it according to your preference depending on the recipes you may use it in.
  3. Once your squash has been cut, you will then need to cut off several sheets of freezer paper that are just a tad smaller than the size of your container. Go ahead and cut a few extra sheets so that you can leave them on top for when you add more squash later on.
  4. Once you have sliced your squash and prepared your freezer paper, the next step is to package it up. Line the bottom of the container with a piece of freezer paper. Next, lay out a single layer of squash. You can put them close together to save space. Just be sure they are not overlapping.
  5. Continue to layer the freezer paper and the squash until you are finished. Place any extra sheets of freezer paper on top and tightly seal the lid. Place the container in the freezer, and you are done!
If you plan to fry your squash you should prepare it for frying before freezing it.

If you plan to fry your squash you should prepare it for frying before freezing it.

How to Freeze Squash for Frying

Freezing squash for frying is the same as above except for one step. Once your squash is sliced, season the slices with salt, pepper and any other seasonings you would normally use. Next, coat them in flour. Shake off any excess flour then lay them between sheets of freezer paper just like you would with regular frozen squash.

When you are ready to fry them, simply pull out what you need and pop them in the grease frozen. They will thaw within a few seconds of cooking. Do not allow them to thaw out prior to frying or they may become gooey and pasty from the moisture and flour.

What Are Your Thoughts on Freezing Squash?

Debora Fulce on June 03, 2018:

Stephanie, you said yes you could use foodsaver for coated yellow squash? Do you freeze it on a pan first and then seal it. Is it necessary to use freezer paper this way

nannypatty on August 05, 2016:

I know that this is an older thread so it may not be seen, but here goes! Try thin bite sized yellow squash, okra, potatoes and onion. Coat with yellow cornmeal , season with salt and pepper and fry crispy just like you would okra.... I can't ever make enough for my bunch!

Stephanie (author) from DeFuniak Springs on July 29, 2012:

@gemjane: Gemjane, I will have to try it in the olive oil. I don't eat a lot of veggies and I love squash but only if it's sliced then and fried crispy. I will be trying your way for sure!!!

gemjane on July 28, 2012:

Thin-sliced squash is really good fried--I think my Mom used to add thin-sliced onion, too. She never floured them or used cornmeal, but I know some do. To me it is more trouble, more fattening, and not any better than frying it plain in a small amount of olive oil or butter. We love it sliced thin and roasted, but I always manage to burn some. My husband likes to come by and eat them before we even sit down for the meal--so do I!

chas65 on July 16, 2012:

We have tried vefore with mixed results. We grow them and have more than we can eat, even sharing with others.

Stephanie (author) from DeFuniak Springs on June 30, 2012:

@rich-huizar: Yes, Rich, Vacuum sealed would be better but you would want to proportion it out into individual meals since you won't be able to seal it back.

rich-huizar on June 30, 2012:

@SoSimplyStephanie: great. would vacuum sealing be better than using an airtight container? Wondering why the slices need to be laid flat and cannot be stacked? For spacesaving reasons.

Stephanie (author) from DeFuniak Springs on June 29, 2012:

@rich-huizar: Rich, if you are going to slice or cut them up yes!

rich-huizar on June 29, 2012:

Can I do this with zukes and spaghetti squash

anonymous on June 29, 2012:

can i do this with zuchini and spaghetti squash

ideadesigns on June 15, 2012:

I really need to learn how to freeze vegetables. I learned something new here about freezing squash!

Stephanie (author) from DeFuniak Springs on June 15, 2012:

@RoadMonkey: I have never had them roasted. I can only eat them if they are sliced thin and fried kinda crispy. Same with okra. Don't care for the seeds and the gooeyness but if they are thin and fried crispy I will put make myself sick eating them!

RoadMonkey on June 15, 2012:

Squash is not a vegetable I have used very much, though I have roasted some. I can see that it might be useful to try it out a bit more! Thanks

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