Ella Walter
Patty pan squash is a type of summer squash known for its scalloped edges and disk-like shape. It is packed with nutrients that promote bone and prostate health. It is easy to grow and store. To store fresh patty pan squash, keep it dry and unwashed. Place it in a plastic or paper bag with one end open and store it in the refrigerator crisper drawer for a few days. The ideal storage temperature is between 45-50 degrees Fahrenheit. If you want to store it for longer, you can freeze it after boiling for three minutes and cooling it in ice water.
| Characteristics | Values |
|---|---|
| Storage Temperature | 45-55 °F (7.2-12.8 °C) |
| Storage Container | Perforated plastic bag, plastic/paper bag with one end open, or airtight container if freezing |
| Storage Location | Refrigerator crisper drawer |
| Storage Duration | A few days to a week |
| Pre-Storage Treatment | Dry and unwashed |
| Post-Storage Treatment | Boil for 3 minutes and cool in ice water before freezing |
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What You'll Learn
Keep it dry and unwashed
Keeping your patty pan squash dry and unwashed is the first step to ensuring it stays fresh for longer. This is because patty pan squash doesn't last as long as other summer squashes because it contains less moisture.
Make sure the squash is dry on the outside, then place it in a plastic bag or paper bag with one end open. It's best to use a perforated plastic bag if you have one available.
Next, pop the bagged squash into the crisper drawer in your fridge. The ideal storage temperature is between 45 and 50°Fahrenheit (or 7 to 10°Celsius). Storing it cool in the fridge is better than keeping it on the counter.
If you'd like to keep your squash for even longer, you can also wash, dry, and freeze fresh patty pans. They will stay fresh in the freezer for up to 10 months.
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Use a perforated bag
Patty pan squash is a type of summer squash that is easy to store and can be kept fresh for a few days. To store patty pan squash, follow these simple steps:
Keep the squash dry and unwashed. This is important because moisture can cause the squash to spoil more quickly. Ensure the squash is completely dry before storing. Then, place the dry squash in a perforated plastic bag or a paper bag with one end open. This allows for some airflow while still providing protection. Place the bagged squash in the crisper drawer of your refrigerator. The ideal storage temperature is between 45-50 degrees Fahrenheit (or 7-10 degrees Celsius). If you don't have a way to measure the temperature, don't worry; simply keeping it cool in the fridge is better than storing it at room temperature.
Using this method, you can keep your patty pan squash fresh and ready to use for your favourite recipes.
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Store in the fridge
Storing fresh patty pan squash in the fridge is simple. First, ensure the squash is dry and unwashed. Then, place the squash in a plastic bag—either perforated or with one end open—or a paper bag with one end open. Put the bagged squash in the crisper drawer of your fridge. The ideal temperature for storing patty pan squash is between 45 and 50°F (4.4 and 10°C). If you can't achieve this exact temperature range, don't worry—simply storing the squash in a cool fridge is better than keeping it on the counter. You can expect your patty pan squash to last a few days to a week when stored this way.
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Ideal storage temperature
The ideal temperature for storing fresh patty pan squash is between 45 and 50°F (7.2 to 10°C). If you don't have a way to store your squash at this temperature, don't worry—simply storing it in a cool refrigerator is better than keeping it on the counter.
To store patty pan squash correctly, first, make sure the squash is dry and unwashed. Then, place it in a perforated plastic bag or a plastic/paper bag with one end open. Put the bag in the crisper drawer of your fridge.
If you'd like to freeze your squash to make it last longer, you can boil the patty pan squash for three minutes before transferring it to ice water to cool. Dry out any excess water and keep the boiled squash in an airtight container.
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Boil before freezing
Blanching is a necessary process to preserve the freshness of patty pan squash before freezing. It involves submerging the vegetable in boiling water for a short duration, typically around three minutes, and then immediately transferring it to ice water to halt the cooking process. This method kills bacteria and deactivates enzymes that would otherwise cause the vegetable to spoil during freezing.
To begin blanching, fill a pot with water and bring it to a boil. While you wait for the water to reach a rolling boil, slice your patty pan squash into your desired shape and thickness. Smaller, evenly cut pieces are recommended for uniform blanching and subsequent cooking. Once the water is boiling, carefully add the squash slices to the pot. Set a timer for approximately three minutes, and stir the squash occasionally to ensure even exposure to the heat.
When the timer goes off, use a slotted spoon or tongs to promptly remove the squash slices from the boiling water. Transfer them to a bowl of ice water to cool them down rapidly and stop the cooking process. Allow the squash to sit in the ice water for a few minutes, then remove them and place them on a paper towel-lined baking sheet or a clean kitchen towel to drain and dry thoroughly. It is important to remove any excess moisture before storing to prevent sogginess and ensure optimal freezing results.
The final step is to package the blanched patty pan squash for freezing. Gather your chosen storage containers, such as freezer bags, vacuum-sealed bags, or airtight containers. Place the blanched and dried squash slices in the containers, removing as much air as possible to avoid freezer burn. Label the containers with the date and content information. Stack the containers neatly in your freezer, and you're done! Your blanched patty pan squash is now safely stored and ready for future use in your favourite recipes.
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Frequently asked questions
Keep the squash dry and unwashed. Place it in a plastic bag or paper bag with one end open and put it in the crisper drawer in the fridge. The ideal temperature is between 45-50°F.
Fresh patty pan squash can be stored for a few days in the refrigerator.
Yes, you can freeze fresh patty pan squash. First, boil the squash for 3 minutes, then transfer it to ice water to cool. Dry out any excess water and keep the boiled squash in an airtight container.
