Vegetable of the Week: Squash

Squash is a fun summer vegetable that is also really good for you. Squash is somewhat sweet and a bit watery, with a thin, edible skin that is typically left on the vegetable when it is consumed. Summer squashes include yellow straightneck, yellow crookneck, patty pan, zucchini, eight ball zucchini and golden zucchini.

Squash is very low in cholesterol and sodium as well as saturated fats and a good source of many vitamins and minerals including vitamins A, B6, and C, thiamin, riboflavin, niacin, calcium, iron, phosphorous, magnesium, potassium, and manganese.

Squash is also very versatile in the ways it can be prepared and cooked. It is often fried, roasted, and grilled, and can be used in conjunction with many other vegetables. See below for how to freeze squash for the winter!

​How to Freeze Summer Squash

1. Choose your squash. Select the freshest squash you have available to you. It should still be firm and uniform in color. Gently wash and dry the squash.
2. Slice the squash. Slice off both ends and discard. Cut the remainder of the squash into half inch slices.
3. Blanch the squash. Heat a pot of water to boiling, and blanch squash for approximately three minutes. Immediately remove and place in ice water to cool. Drain completely.
4. Freeze! After draining, place in a freezer bag and press the air out of it before freezing.

When you are ready to serve, thaw your squash in the refrigerator or by using your microwave to defrost it. Keep in mind that it may be a bit mushy, as most frozen vegetables become after being frozen, so it is best used in cooking (such as a casserole).