Freezing Summer Squash Recipe

click to rate
1 vote | 2837 views
Servings: 1

Ingredients

  • 1 lb To 1-1/4 lb, Makes 1 pint

Directions

  1. 1. Choose young, tender squash.
  2. 2. Wash, cut off the ends, and slice the squash 1/2 inch thick.
  3. 3. Blanch 3 min. Cold; drain well.
  4. 4. Tray freeze or possibly pack into containers. Seal, label, and freeze.
  5. 5. Cook frzn summer squash about 10 min.

Toolbox

Add the recipe to which day?
« Today - Apr 03 »
Today - Apr 03
April 4 - 10
April 11 - 17
April 18 - 24
Please select a day
or Cancel
Loading... Adding to Planner

Languages

How good does this recipe look to you?
Click to rate it:
x

Link to Recipe

Embed Recipe 400px wide (preview)

Embed Recipe 300px wide (preview)

Advertisement
Advertisement

Leave a review or comment