I put some yellow squash in the freezer a few days ago. I will be using them in Squash Casseroles. When the squash are thawed they are usually soft and mushy but that will not matter since I am putting them in a casserole.
I washed my squash and then cut them up in slices and blanced them for about 3 minutes. When I finmished the blanching process I put them in freezer bags, enough for a casserole, and then I flattened the bags out and put them on a cookie sheet to freeze.
When they are frozen flat I can then stack them and make more room in my freezer.
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