How to freeze summer squash for frying?

If you plan to cook the squash cubes and slices soon after they’re thawed, be sure to drain off the excess moisture. Otherwise, they’ll turn soggy and turn the pieces into a mushy consistency. To do this, cut off the ends, then cut the squash into cubes or slices. Remove the seeds and any stringy pulp. Next, place the squash pieces in a colander and run under cold water until the cubes stop clumping together. Dry off

How to freeze squash for chips?

Add squash cubes to boiling water, then drain and pat dry. Spread the squash cubes in a single layer on a baking sheet lined with wax paper. Freeze for 30 minutes, then transfer to a large zipper bag. Squash cubes can be thawed in the refrigerator in about 24 hours.

How to freeze squash for baking?

I love baking summer squash, whether it’s stuffed for Thanksgiving or just for a quick weeknight dinner. To freeze squash for baking, cut the squash into cubes, then spread the cubes on a baking sheet lined with parchment paper. Freeze the squash until it’s firm (at least 4 hours), then transfer the cubes to a freezer bag and return to the freezer. When you’re ready to use the squash, thaw it in the refrigerator overnight and season it with salt

How to freeze summer squash for deep frying?

You can either cut the squash into chunks or slice them. You can also leave the skin on or remove it. If you do decide to peel them, or if you cut the squash into thick chunks, you can just drop them into boiling water for a few seconds to loosen the seeds—this makes for easy removal. Then drain the squash and pat dry. Put the squash in a plastic bag and freeze it for a few hours, until it is firm.

How to freeze summer squash for chips?

For freezing summer squash for chips, cut the squash into quarters lengthwise, remove the seeds, and cut into 1-inch-long pieces. You can also slice or dice the squash into small cubes. Scrub the squash under cool water and pat dry. Lay the pieces on a baking sheet and freeze until they’re completely frozen (at least 12 hours). When they’re frozen, transfer the pieces to an airtight container or zipper bags and return them to the freezer until you