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I have a bunch of yellow squash and zucchini frozen already, and most of it is not blanched. I was going off of the advise of a new book I got about preserving foods. It said most vegetables must be blanched but squash was not necessary.
I don't know how true that is or not - I haven't thawed out any of the non-boiled stuff yet. Has anyone had experience with the frozen squash losing it's flavor and texture? I'm wondering how long I have to use it up.. let me know what you think.
Thanks for the recipe! (Nice to have another way to prepare all this stuff).
Non-blanched squash will be fine for a couple of months. After that, pay attention to your texture and taste. When it starts to change, use it up quickly. Depending on how good your home deep freeze is, your mileage may vary with non-blanched veggies.
