Cody Casey
Patty pan squash, also known as pattypan squash, is a summer squash variety with a distinctive flying saucer shape. Freezing is a great way to preserve your harvest of patty pan squash so that none of it goes to waste. Here's a guide on how to do it.
| Characteristics | Values |
|---|---|
| Blanching | Add to boiling water for 3-5 minutes, then transfer to ice water |
| Cooling | Place in ice water to cool, then drain and dry |
| Storage | Vacuum seal or use Ziplock/freezer bags |
| Freezing | Place in the freezer |
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What You'll Learn
- Blanching: Before freezing, add patty pan squash to boiling water for 3-5 minutes, then transfer to ice water
- Vacuum-sealing: Vacuum-seal blanched slices or use a Ziplock bag, removing all air before freezing
- Freezing process: Place vacuum-sealed squash in the freezer, ready to be cooked later in stir-fries, soups, etc
- Slicing: Cut patty pan squash into halves or slices before blanching and freezing
- Storage: Store frozen squash in freezer bags, labelled with the date and amount, lying flat to save space
Blanching: Before freezing, add patty pan squash to boiling water for 3-5 minutes, then transfer to ice water
Blanching is a crucial step in preparing patty pan squash for freezing, as it helps retain the vegetable's flavour, colour, and texture. To blanch patty pan squash, start by washing and slicing the vegetable into halves or smaller pieces. Then, heat a large pot of water to a boil, aiming for about one gallon of water. Ensure you have a wire basket or colander that fits inside the pot.
Add the patty pan squash slices to the boiling water. The amount of squash added should not exceed 1 pound or roughly 4 to 6 cups. If you add too much squash, the water will take longer than 30 seconds to a minute to return to a boil. Once the water boils again, continue blanching for 3 to 5 minutes. The longer duration is recommended if you live at an elevation greater than 3,500 feet.
After blanching, promptly remove the squash from the boiling water using the basket or colander and transfer it to a prepared bowl of ice water. This rapid cooling step is crucial to prevent further cooking and to retain the crispness of the squash. Leave the squash in the ice water until it has cooled completely.
Once cooled, remove the squash from the ice water and drain it thoroughly. Allow a few minutes for the squash to dry before proceeding with the next steps of freezing.
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Vacuum-sealing: Vacuum-seal blanched slices or use a Ziplock bag, removing all air before freezing
Vacuum sealing is an effective way to freeze patty pan squash. Before vacuum sealing, it is important to blanch the squash to kill any bacteria and to stop enzymes from causing a loss of flavour, colour, and texture. To blanch the squash, first, slice the patty pan squash into your desired shape and size. Then, heat a large pot of water to a boil, fitted with a wire basket or colander. Add no more than one pound of squash to the boiling water and blanch for about three to four minutes. After blanching, immediately transfer the squash to a bowl of ice water to prevent further cooking. Once the squash slices are completely cooled, drain the water and allow them to dry.
Now, the blanched patty pan squash slices are ready to be vacuum sealed. You can use a vacuum sealer to remove all the air and seal the bag, or you can use a Ziplock bag. If using a Ziplock bag, there is a handy trick to remove all the air. First, zip the bag almost shut, leaving a small opening. Then, submerge the bag in a pot of water, except for the opening. The water pressure will push out all the remaining air, and you can then seal the bag completely.
Finally, place the vacuum-sealed bag of blanched patty pan squash into the freezer. When you are ready to use the squash, simply remove it from the freezer and add it to your favourite recipes, such as stir-fries, casseroles, or roasted dishes.
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Freezing process: Place vacuum-sealed squash in the freezer, ready to be cooked later in stir-fries, soups, etc
Freezing patty pan squash is a great way to preserve your harvest and ensure it doesn't go to waste. The process is straightforward and will allow you to enjoy your squash in stir-fries, soups, and other recipes during the fall and winter months. Here is a detailed guide on how to freeze vacuum-sealed patty pan squash:
Blanching:
Before freezing, it is essential to blanch the squash to kill any bacteria and preserve its flavour, colour, and texture. To blanch, start by slicing your patty pan squash into your desired size. You can slice them into discs, halves, or cubes, depending on how you plan to use them later. Next, prepare a large pot of boiling water. Add the squash slices to the boiling water and set a timer. Blanch the squash for about 3 to 4 minutes.
Cooling:
Once the timer goes off, remove the squash slices from the boiling water and immediately transfer them into a bowl of ice water. This rapid cooling step is crucial to prevent the squash from continuing to cook and to retain its crispness. Leave the squash in the ice water for a few minutes until completely cooled.
Drying and Vacuum-Sealing:
After cooling, remove the squash slices from the ice water and drain them thoroughly. Allow a few minutes for the slices to air dry or gently pat them dry with a clean cloth or paper towel. Once the slices are dry, it's time to vacuum seal them. You can use a vacuum sealer machine if you have one, or you can place the slices in a Ziplock bag and remove the air by submerging the bag in a pot of water, as described in the previous paragraph. Ensure all the air is removed from the bag to prevent freezer burn and to maximize the shelf life of your frozen squash.
Freezing:
Finally, place the vacuum-sealed squash in the freezer. Lay the bags flat to save space and for quicker thawing. Your frozen patty pan squash will be ready whenever you need to add them to your favourite recipes. Simply take out the desired amount, thaw it, and cook it according to your recipe instructions.
Remember, proper preparation and storage ensure that your frozen patty pan squash retains its quality and flavour.
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Slicing: Cut patty pan squash into halves or slices before blanching and freezing
To freeze patty pan squash, you must first blanch it to prevent bacteria growth and preserve its flavour, colour, and texture. Start by slicing the patty pan squash into halves or slices. Next, prepare a large pot of boiling water—about 1 gallon—and heat it to boiling. Place the sliced squash in the boiling water for about 3 minutes. While blanching, get a bowl of ice water ready. After 3 minutes, remove the squash from the boiling water and immediately place it in the ice water to halt the cooking process. Once cooled, drain the squash thoroughly and pat it dry.
From here, you can choose to vacuum-seal the squash slices or place them in a Ziplock bag. To remove all the air from a Ziplock bag, zip it mostly shut and submerge the bag in a pot of water, allowing the water pressure to push out the remaining air. Finally, stick the vacuum-sealed or Ziplock-bagged squash in the freezer. Your patty pan squash is now ready to be cooked from frozen and added to your favourite dishes!
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Storage: Store frozen squash in freezer bags, labelled with the date and amount, lying flat to save space
Freezing patty pan squash is a great way to preserve your harvest and ensure that none of it goes to waste. It is important to prepare the squash properly before freezing to maintain its flavour, colour, and texture.
First, blanch the squash to kill any bacteria and to stop enzymes from causing loss of flavour, colour, and texture. To blanch, heat a large pot of water to a boil, fitted with a wire basket or colander. Wash the squash and cut it into slices or cubes, discarding the ends and removing the skin. Add the squash to the boiling water for three to five minutes. Remove the squash from the boiling water and immediately place it in a bowl of ice water to stop the cooking process. Drain the slices thoroughly and allow them to dry.
Once the squash is blanched and dried, it is ready to be frozen. You can freeze the squash in slices or grate the flesh for baking use. Place the squash in a single layer on a cookie sheet or baking tray, ensuring the pieces do not touch, and freeze it. Once frozen, transfer the squash to freezer bags, removing as much air as possible. Label the bags with the date and amount of squash and lay them flat in the freezer to save space.
By following these steps, you can successfully freeze and store patty pan squash, preserving its freshness and flavour for future use in your favourite recipes.
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Frequently asked questions
Blanch the squash slices in boiling water for about three to five minutes and then transfer them to a bowl of ice water to cool. Drain the slices and pat them dry before placing them in a Ziplock bag with the air removed or a vacuum-sealed bag. Store the bag in the freezer.
Blanching stops enzyme actions that can cause loss of flavour, colour, and texture.
Blanch the squash for three minutes. If you are at an elevation greater than 3,500 feet, blanch for four minutes.
Yes, you can freeze cooked patty pan squash. Allow it to cool completely before transferring it to a freezer bag or container.
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