Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 1 pounds | To 1-1/4 lb; Makes 1 pint |
1. Choose young, tender squash. 2. Wash, cut off the ends, and slice the squash ½ inch thick.
3. Blanch 3 minutes. Cool; drain well.
4. Tray freeze or pack into containers. Seal, label, and freeze.
5. Cook frozen summer squash about 10 minutes.
Source: Vegetable Gardening Encyclopedia Typos by Dorothy Flatman 1995 Submitted By DOROTHY FLATMAN On 10-03-95