How to freeze squash from your garden?

Growing squash is a fun way to spend your summer. Squash is a great source of vitamins, minerals, and antioxidants. They have a low glycemic index, therefore, they are an excellent source of quick energy. Squash can also be used to make soups, stews, and chilis. Freezing squash is also an easy way to preserve it for use throughout the year. Squash freezes well when cut into cubes or chunks. When thawed, you can use squash for

How to preserve squash from your garden?

You can freeze squash but it will take a little more work. First, cut off the ends and remove the seeds and stringy pulp. Then cut the squash into quarters and remove the seeds. It’s best to do this the night before you plan to freeze the squash so the pieces can fully freeze. You can also cut the squash into thick slices or cubes. After it’s thawed, you can reheat it in the oven or in a microwave.

How to freeze squash from your garden at home?

After you’ve picked and cleaned your squash, you need to cut it into cubes and remove the seeds. You can cut it up into small cubes or thick wedges, whatever you prefer. You can then freeze it in your refrigerator overnight before transferring it to an airtight bag or container.

How to preserve squash seeds from your garden?

If you’re growing squash in your yard, you may want to save some of your seeds for next year’s crop. Squash seeds are delicious and easy to grow so it’s a shame to let them go to waste. Keep your squash seeds cool and dry in a sealed container until you’re ready to plant them.

How to freeze squash seeds from your garden?

Squash seeds can be a great addition to your freezer, as they are high in protein, fiber and minerals. Squash seeds are a nutritious addition to an easy-to-make granola or soup, as well as an easy and delicious snack for the kids. Squash seeds can be easily frozen on their own, but to make sure they still have plenty of nutrients left after thawing, you can add them to a simple sauce before freezing and reheat them before serving.