Start by cutting the first third of the squash off, use a large spoon to scrape out and remove the seeds.

Freezing banana squash. Allow the mashed or puréed squash to cool. The first thing is to wash and scrub the squash and look for any bad spots to cut off. Peel butternut squash and remove its seeds.

Using your slotted spoon, remove the squash to a baking sheet lined with paper towels. Jumbo pink banana squash is a perfect choice for a survival garden. Grind the freeze dried chunks.

A regular blender works, too (unless you made a few frozen daiquiris and drank them. Next, line a baking sheet with wax or baking paper and arrange the banana slices into a single. As in, they can grow to be 2 to 3 feet long, with a relatively narrow diameter of.

When the cubes are frozen, remove them from the tray. Cut off both ends from each summer squash and discard the ends. After the squash have drained, then put them into your (already labeled) freezer bags.

You can place a bowl or container of hot squash into a basin filled with cold water to cool. Spread the cooked banana peppers out onto a cookie sheet and freeze for one hour. Banana squash is a type of winter squash, and the first thing to know is that banana squash are huge.

Place the summer squash onto the cutting board. Corinna shows two ways to cook winter squash (microwave and baking), and then how to freeze the pulp. The squash will still have some moisture on it even after you drain it, so to avoid it all freezing in one big clump, you'll need to flash freeze it.