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Last Updated on June 4, 2022 by Renee’

I wanted to share How to Freeze Squash for long-term storage so that you can preserve all that wonderful summer squash that is so abundant this season.

One of the first vegetables I learned to put up for long-term storage when I started preserving food was yellow squash. I decided to 1st to freeze it then learned from my mother how she & my grandmother canned it when I ran out of freezer space.

If you have been following me you know that my 83-year-old dad has a huge organic garden every year & always has a ton of yellow squash. I  cook it, can it & freeze it. 

I have included 3 methods of preparing the squash to freeze & 2 ways to freeze it depending on how you want to cook it later. I do it both ways. Some for frying & some for soups, stews & casseroles. 

What you’ll need:

• Squash (enough to fill at least 1 qt ziplock bag) Can use Zucchini also.
• Knife &/or Mandoline Slicer 
• Stainless Steel Bowl
• Large Pot (if blanching)
• Colander
• Quart Freezer Bags or Vacuum Seal Bags with Vacuum Seal Machine
• Sheet Pan(‘s)
• Parchment Paper (optional) (if freezing in single layers before putting in bags to keep from sticking)

3 Ways to Freeze Squash:

1 – Raw Method:

Note: This way supposedly does not kill the enzymes that cause the squash to deteriorate over time, but I haven’t really noticed a difference in taste and blanching makes the squash even mushier when defrosted. If you are using in soups, stews or casseroles, this is not a problem.

• Wash Squash & drain in a colander
• Cut off both ends & cut into cubes. (about 1 in) or thin slices (about 1/4 in. thick) (See below on ways to freeze)
• Put in Stainless Steel bowl until ready to freeze
• Freeze (see below on how to Freeze)

2 – Blanching Method: 

• Wash Squash & drain in a colander
• Cut off both ends & cut into cubes. (about 1 in) or thin slices (about 1/4 in. thick) (See below on ways to freeze)
• Bring Water to Boil in a large pot
• Put Squash in Boiling Water for 3 minutes
• Remove Squash immediately & put in ice water to stop the cooking process, drain & dry.
• Freeze (See below on how to Freeze)

3- Oven Method: 

• Preheat oven to 350*
• Wash Squash & drain in a colander
• Cut off both ends & cut into cubes. (about 1 in) or thin slices (about 1/4 in. thick) (See below on ways to freeze)
• Put the squash on a baking sheet lined with parchment paper (makes for easy cleanup)
• Put in the oven for about 6-8 min. until hot & starting to steam. 
• Remove from the oven, let cool completely. 
• Freeze (See below on How to Freeze)

How to Freeze:

For Frying: (sliced)

• Put sliced squash in a large stainless steel bowl & coat as you normally would. (Since we are paleo I used tapioca starch & almond flour) 
• Place on a sheet pan with parchment paper in a single layer. Add another sheet of parchment paper then put another layer of squash & so on. 
• Place in the freezer for a few hours or overnight.
• After frozen, place in a freezer bag. 
• This method keeps the squash from sticking & you can take out as much or as little as you want to cook.

For Soups, Stews, Casseroles: (sliced or cubes)

• I prefer cubed squash for soups, stews, casseroles or in my Sausage Breakfast Hash. But of course, you can use either sliced or cubed.
• After the squash has cooled, put it in a freezer bag & place in the freezer. 
• No need to freeze first before putting in bags if using for soups, stews, or casseroles.

 Tips:

• Make sure to date the bags so you will know how long the squash has been in the freezer. Best to use within one year.
• If not using a vacuum sealer, use a straw to remove as much air as possible.
• Freezing in a single layer on a sheet pan, then putting in bags after frozen allows you to remove as little or as much as you want for future use. 
• Use sheets of parchment paper & layer multiple layers on one sheet pan for freezing. Saves space.
• Can reuse parchment paper in between batches.

*Scroll down for a printable recipe card.

Ways I like to use Frozen Squash:

• Paleo Squash Casserole
• Paleo AIP Sausage Breakfast Hash
• Paleo Fried Squash
• Stewed Squash 
• Soups & Stews 

More Freezing & Canning Recipes:

• How to Freeze Okra
• How to Freeze Tomatoes
• How to Freeze Green Beans
• How to Can Okra
• How to Can Squash
• How to Can Green Beans
• How to Can Bone Broth
• How to Can Potatoes
• How to Can Beef
• How to Can Tomatoes

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How to Freeze Squash

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Ingredients

• Squash (enough to fill at least 1 qt ziplock bag)
• Knife
• Stainless Steel Bowl
• Colander
• Bpa free Quart Freezer Bags
• Sheet Pan('s)
• Parchment Paper (optional)
• Large Pot (if blanching)

Instructions

Raw:

1. Wash Squash & drain in a colander
2. Cut off both ends & cut into cubes. (about 1 in) or thin slices (about 1/4 in. thick)
3. Freeze (See below on how to Freeze)

Blanching:

1. Wash Squash & drain in a colander
2. Cut off both ends & cut into cubes. (about 1 in) or thin slices (about 1/4 in. thick)
3. Bring Water to Boil in large pot
4. Put Squash in Boiling Water for 3 minutes
5. Remove Squash immediately & put in ice water to stop the cooking process, drain & dry.
6. (See below on how to Freeze)

Oven: 

1. Preheat oven to 350*
2. Wash Squash & drain in a colander
3. Cut off both ends & cut into cubes. (about 1 in) or thin slices (about 1/4 in. thick)
4. Put the squash on a baking sheet lined with parchment paper (makes for easy cleanup)
5. Put in the oven for about 6-8 min. until hot & starting to steam. 
6. Remove from the oven, Let cool completely. 
7. (See below on how to Freeze)

For Frying:

1. If freezing squash for frying, put the squash in a large stainless steel bowl & coat as you normally would. (Since we are paleo I used tapioca starch & almond flour) 
2. Place on sheet pan with parchment paper in single layer. Add another sheet of parchment paper then put another layer of squash & so on. 
3. Place in freezer for a few hours or overnight.
4. After frozen, place in ziplock bag. 
5. This method keeps the squash from sticking & you can take out as much or as little as you want to cook.

For Soups, Stews, Casseroles:

1. After the squash has cooled, put it in a ziplock bag & place in the freezer.

Notes

• Make sure to date the bags so you will know how long the squash has been in the freezer. Best to use within one year.
• If not using a vacuum sealer, use a staw to remove as much air as possible.
• Freezing in a single layer on a sheet pan, then putting in bags after frozen allows you to remove as little or as much as you want for future use.
• Use sheets of parchment paper & layer multiple layers on one sheet pan for freezing. Saves space.
• Can reuse parchment paper in between batches.

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