I know I said I would only post twice a week here, but a reader emailed me a question I couldn't answer substantially, so I thought I would create a segment where we can open up a question for discussion in the hopes someone else would have a better answer.
Today's question comes from Jackie Burris from Housewife Blues and Chihuahua News.
What's the best way to freeze summer squash?
Maria: In my experience, I've never found a good method for freezing summer squash without losing a lot of the textural quality. The softer the squash and the more seeds it has, the harder it is to retain the original texture after freezing.
It's fine for soups, casseroles, and bread, but not for a nice presentation in its original form.
I do one of two things:
• Shred the squash then freeze to use later in casseroles or soups.
• Grow scalloped squash which has a denser flesh without as many seeds. It keeps its shape and texture without getting too mushy.
I actually prefer scalloped squash over the other summer squashes.
Readers: Do you have any tricks or tips for freezing summer squash so it doesn't get mushy?
If you have a question you'd like to see answered on this blog feel free to email and we can put it up on a future post.