Recipe courtesy of Alton Brown
Show: Good Eats
Episode: Squash Court II
Print
Total:
2 hr 3 min
Prep:
30 min
Inactive:
1 hr 30 min
Cook:
3 min
Yield:
3 pounds squash
Level:
Easy
Total:
2 hr 3 min
Prep:
30 min
Inactive:
1 hr 30 min
Cook:
3 min
Yield:
3 pounds squash
Level:
Easy

Ingredients

  • 1 1/2 gallons water, divided
  • 1 teaspoon kosher salt
  • 1 1/2 pounds ice
  • 3 pounds summer squash, trimmed and cut into 1/2-inch slices

Directions

Watch how to make this recipe.

Put 1 gallon of water and salt into an 8-quart pot. Bring to a boil over high heat. Put the remaining 1/2 gallon of water and the ice into a container. Set aside. Add the squash to the boiling water and cook it for 3 minutes. Immediately drain in a colander and then transfer to the ice bath. Shock for 3 minutes, replenishing the ice if necessary. Drain the squash and transfer it to 2 half sheet pans lined with 3 layers of paper towels. Pat dry with additional paper towels. Remove the paper towels and place the pans in the bottom of the freezer until frozen, about 1 1/2 hours.

Once frozen, transfer the squash to a 1 gallon resealable plastic bag. Lay the bag flat on a counter and using a straw, suck out any remaining air in the bag. Label and return the bag to the freezer. Serve the squash frozen.

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