Source: wikiHow
Co-authored by wikiHow Staff |28 References
If you have too much fresh squash to use and want to save some for later, why not freeze it? Winter and summer squash can both be blanched and frozen. Blanching protects the flavor, color, and even the nourishing vitamins of the squash. Winter squash can also be frozen raw and saved for baked goods or soup.
So, whatever season you’re in, you can have a surplus of seasonal squash stored away!- 1 Peel the squash using a vegetable peeler or knife. Set the squash on a cutting board and cut the rounded ends off of each side. Then, holding the squash in one hand, use a vegetable peeler in your dominant hand to peel strips of squash off away from you. If you’re using a knife, hold the squash upright on your cutting board and slice downwards, removing the squash’s skin.[1]
- Once you’ve finished one section with the vegetable peeler, rotate the squash in your non-dominant hand to peel another side.
- With a knife, slice just beneath the skin on one side of the squash. Then, slice all the way down the length of the squash until this strip is completely removed. Continue slicing off other strips of skin in this manner until you make it all the way around the squash.
- 2 Cut the…
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