Squash is one vegetable that many gardeners tend to have too much of. This is favorite vegetable of lots of people and if you find yourself with a major surplus of it, it freezes very well. To freeze, wash the squash and dry. Slice the blossom ends off and discard. Slice crosswise into 1/4 inch slices. Place in Ziploc bags, measuring about a pound per bag. Seal, label and freeze. To cook, I like to place the frozen squash in a steamer basket. I set the basket in a large saucepan with about an inch of water in the bottom. Cover and let steam until squash is tender, redistributing the squash with a fork to aid in thawing and even cooking. Cook until it's fork-tender. Press out any excess water...
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