Yes, you can certainly freeze it without blanching.

Freezing yellow squash without blanching. To blanch yellow squash, put a large pot of water on the stove to boil. Next, lay out a single layer of squash. Freeze the zucchini on a baking tray for 2 hours.

Depending on the method you have used, you can freeze yellow squash for 3 to 10 months. Cut the squash into slices about ½ inch thick, and add. Next, remove each end of the squash using a knife.

1 cup of zucchini will probably thaw fully in about an hour, while larger amounts (e.g., 2 ½ c) might take several. Yes, you can freeze yellow squash. Wash the squash and cut off the stems.

Just be sure they are not overlapping. Step 2 lay the squash on a cutting board and slice off both ends with a sharp. To make sure your squash doesn't get mushy, the key is to lightly blanch it before you freeze it.

Set a stockpot of water on high heat and bring it to a boil. All you need is fresh squash that has been washed, sliced and blanched and you can freeze it for up to 10 months. The purpose of blanching prior to freezing is to stop the enzymes that degrade the flavor, it's not for safety.

Cut 1/4 inch off of each end of the crookneck squash. Fill a large bowl with ice water, and have more ice water on hand. Line the bottom of the baking tray with parchment paper.