elaine wrote:
> Went for a walk last week with a friend and her sister had planted a huge
> crop of squash (green). It's been sitting in my fridge for over a week.
>
> I'm thinking, boiling or baking and then mashing ; maybe adding some curry,
> cream, and fresh herbs, onions perhaps.
>
> Don't really know, since I've never cooked fresh squash.
>
> Can cooked squash be frozen or would it be too watery? Will google too.
> Thanks.
>
Cooked squash can be frozen with good results, particularly if frozen
when a little undercooked. For example, dice the squash to about 1/2"
cubes and sauté it in 1 to 2 TB of quite hot oil for about 4 minutes,
adding some sliced garlic about halfway through. When the squash is
slightly colored/browned in patches but still not fully cooked/soft,
remove from heat, cool, and freeze. When ready to serve, this can be
finished in the microwave or on the stovetop. -aem