Michigan State University Extension
Preserving Food Safely - 01600649
10/13/97

### FREEZING SUMMER AND WINTER SQUASH

        Winter  squashes  all freeze well,  but they  may  lose

    their
     original texture.   Summer squash is best suited  for

    soup
    after it's been frozen, but freezing is the only way to

    keep
     it  for  any length of time.   To freeze  pumpkin  and

    other
     winter  squashes,   wash,   halve  and  remove seeds.

    Leave
     squash  in  halves  or  peel  and cube it.  To make a

    puree,
     bake the pumpkin and winter squash  halves  in a 350

    degrees
    Fahrenheit  oven  until  soft.   (Steaming  is  also

    possible
    but will make a wetter puree).  Scrape the meat out

    of
     the  shells  and  mash  thoroughly or run through a food

    mill.
      If preparing  cubes,  peel and steam the cubes until

    soft.
      Leave cubes  whole or run  a food mill or processor.

    Pack
    into containers.  Seal, label and freeze.

        To freeze  zucchini and other  kinds of  summer squash,

    cut
    in half, remove seeds, if necessary, and cut into cubes.

    Steam
    blanch the cubes for two to three minutes.  Drain well

    and
    pack the cubes in containers,  or mash them or turn them

    through
    a food mill before packing.  Seal, label and freeze.

        If  you  grate zucchini with the skin on it  will  stay

    crunchy
    when frozen without blanching.   Use the side of the

    grater
    with the largest holes,  or use a food processor with

    a
    coarse shredding plate.  When you thaw the zucchini, drain

    it
     and  save  the juice to use in soups  and  breads.   Add

    shredded
     zucchini  to quick breads,  omelets  or  spaghetti

    sauce
     or  layered in lasagna,  where it will  provide  some

    flavor
    but mainly texture.

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