Frozen Summer Squash

Name: Frozen Summer Squash
Prep time: 30 min
Yield: 3, 3 pounds
Ingredients: 1 teaspoon kosher salt; 1 1/2 gallons water, divided; 1 1/2 pounds ice; 3 pounds summer squash, trimmed and cut into 1/2-inch slices

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Come summertime, American farms and gardens are overrun with squash of every conceivable shape and size. Take advantage of the bounty by freezing enough to have a little summer all year long. Here’s how I do it. This recipe first appeared in Season 14 of Good Eats.

By: Aidas Ciziunas (via Altonbrown)

Original Publish: Aug 21, 2020

Last Updated: Mar 1, 2026

Prep: 30 mins

Yields: 3, 3 pounds

Ingredients

1 teaspoon kosher salt
1 1/2 gallons water, divided
1 1/2 pounds ice
3 pounds summer squash, trimmed and cut into 1/2-inch slices

Instructions

Put 1 gallon of water and salt into an 8-quart pot. Bring to a boil over high heat. Put the remaining 1/2 gallon of water and the ice into a container and set aside.

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Frozen Summer Squash

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