We were fortunate enough to get an abundance of summer squash in our garden this year! We've been tossing it in stir fries, smoothies, soups, and baked goods for months. As we near the end of the season, I'd love to be able to freeze it, but I've seen several different methods online and I'm curious what is the best method in order to retain the most nutrients? Blanching or not? Fully cooking and pureeing or just shredding and freezing raw? Thanks!

I did not grow any summer squash this year but I will have to make a point to do so next year! I had no idea it was so abundant! Your question is a good one. You want to be able to make sure your squash retains the most nutrients possible when storing it. Since summer squash is somewhat fragile, be careful not to puncture the skin. It will keep for around seven days if stored in an airtight container. If you would like to freeze it, I suggest first slicing it and then steaming it for three minutes. Then, remove from the steam and allow it to fully cool before placing it into a freezer safe baggie.

Summer squash is a very versatile vegetable and matches well with a variety of flavors. My favorite recipe using the squash is to sautee it! You cut the squash into matchsticks and squeeze to remove extra moisture. Then lightly toast some sliced almonds in a pan and remove from heat. Now, heat some olive oil and brown some garlic and red pepper flakes and then add the squash and combine together. End by adding the almonds and top with some Parmesan cheese! Delicious!!

Login to Favorite