How to Freeze Yellow Squash

Updated on July 17, 2016
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Freezing Squash

Learning how to freeze yellow squash will allow you to make your favorite squash recipes all year long. Freezing squash is a great way to preserve them 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.

freeze squash
freeze squash

What You Will Need to Freeze Squash

  • Fresh squash
  • Container with airtight lid
  • Freezer paper

To Freeze Squash It Needs to be Prepared Properly

Start by washing your squash thoroughly as you would if you were about to cook it. Pat dry with paper towels set aside.

Next, cut your squash into 1/8 to 1/4 inch slices or into cubes. It needs to be sliced to your preference depending on the recipes you may use it in.

Once your squash has been cut, you will then need to cut 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.

Package Up Your Squash

freezing squash
freezing squash

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, layout a single layer of squash. You can put them closely to save space. Just be sure they are not overlapping.

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!

how to freeze squash for frying
how to freeze squash for frying

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 them with salt, pepper and any other seasons you would normally use and then flour. Shake off any excess flour than 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.

Have Your Ever Tried to Freeze Squash?

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Questions & Answers

    What Are Your Thoughts on Freezing Squash?

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      • profile image

        Debora Fulce 

        4 months ago

        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

      • profile image

        nannypatty 

        2 years ago

        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!

      • SoSimplyStephanie profile imageAUTHOR

        Stephanie 

        6 years ago from DeFuniak Springs

        @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!!!

      • profile image

        gemjane 

        6 years ago

        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 profile image

        chas65 

        6 years ago

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

      • SoSimplyStephanie profile imageAUTHOR

        Stephanie 

        6 years ago from DeFuniak Springs

        @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.

      • profile image

        rich-huizar 

        6 years ago

        @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.

      • SoSimplyStephanie profile imageAUTHOR

        Stephanie 

        6 years ago from DeFuniak Springs

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

      • profile image

        rich-huizar 

        6 years ago

        Can I do this with zukes and spaghetti squash

      • profile image

        anonymous 

        6 years ago

        can i do this with zuchini and spaghetti squash

      • profile image

        ideadesigns 

        6 years ago

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

      • SoSimplyStephanie profile imageAUTHOR

        Stephanie 

        6 years ago from DeFuniak Springs

        @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 profile image

        RoadMonkey 

        6 years ago

        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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