How to Store Yellow Squash

Freezing is a way to store excess yellow squash.

Picking your own vegetables, such as yellow squash, is an activity that can save you both time and money when it comes to preparing meals. However, you might end up with more squash on your hands than you need or plan to use. You don't have to worry about using up the extra yellow squash quickly; all you need to do is store it in your freezer, which will allow you to enjoy it for months to come.

Things You'll Need

• Sink
• Stove
• Freezer
• Pot
• Bowl
• Colander
• Timer
• Cloth/paper towel
• Knife
• Sealable, plastic freezer bags
• Marker
• Ice

Instructions

1. Wash your squash. Rinse it thoroughly under lukewarm, running water, ridding it of any dirt or grime. Pat it dry with a paper towel or cloth.

2. Cut off and discard the ends of the squash. Cut the remaining squash into 1/2-inch pieces. Continue the process until all of the yellow squash you need to store has been cut.

3. Fill a large pot with water, and bring it to a rolling boil on the stove. Fill a large bowl with ice water, and set it near the stove.

4. Place the squash into the boiling pot. Set a timer, and blanch the squash for three minutes.

5. Remove the squash from the boiling water after three minutes, and place it into the bowl of ice water. Set a timer for five minutes.

6. Remove the squash from the ice water after five minutes, and place it in a colander or somewhere it can drain.

7. Write the name of the squash and the date with a marker on as many sealable, plastic bags as you will be using.

8. Place the squash into the bags, removing all air before sealing. Place the squash into the freezer, and then remove and defrost as needed.

References

• University of Illinois Extension: Watch Your Garden Grow-Summer Squash
• PickYourOwn.org: Freezing Summer Squash
• What's Cooking America: Squash - Summer & Winter Squash - Squash Varieties