Last year, I cubed the squashes, blanched them, chilled them, drained them, bagged them, and put in the freezer. Honestly, I am not particularly fond of those kinds frozen vegetables but they are good in stews and soups, even in a vegetable medley.
I also made patty cakes from grated squash by adding an egg or two, flour and milk, seasoning, and fried them them in heart healthy canola oil until golden brown.
I made breads from both zucchini and yellow squash by adding eggs, milk, flour, soda and baking powder and whatever else is required to make bread.
This year, I am a bit pressed for time but I read somewhere that I could grate the squashes, bag them, and put them in the freezer to use for baking bread later. This sounds like an excellent way to save the vegetables and there is no need for blanching and chilling, just grating. Of course, I grate the vegetables with skin and seeds. There is much moisture in these vegetables and that will reduce the need for liquid when baking. I am looking forward to try this myself.
Another way of saving the squashes for another season is to save the seeds. The most important fact to remember in doing so is to make sure that you planted open-pollinated seeds or plants (heirloom). This is usually marked on the seed packets.
If other seeds and plants are used, you may not get good producing plants when the saved seeds are planted. It may grow and bloom but the vegetable will be inadequate.
To save the seeds, select very mature squashes, cut them in half, and carefully scoop out the seeds with a spoon. Carefully, rinse off the membranes and put the seeds on a paper towel on a plate and let dry in a cool place. When completely dry, put the seeds in a glass jar (my preference), label and store in your kitchen cabinet for next season.
Saving the seeds are catching: Try this with cucumbers and melons. It is easy to get carried away.
Source me and backyard-vegetable-gardening.com where you will find a long list of vegetables and how to save their seeds and much more.
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