Recipe courtesy of Alton Brown
Show: Good Eats
Episode: Squash Court II
Save Recipe 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

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.

Categories:

Our Best Thanksgiving Videos 15 Videos

Get the recipe

Sticky Pecan Pull-Apart Bread 00:37

This simple dessert is a crowd pleaser that only uses a few ingredients.

IDEAS YOU'LL LOVE

Roasted Butternut Squash

Recipe courtesy of Ina Garten

Butternut Squash and Apple Soup

Recipe courtesy of Michael Chiarello

Butternut Squash and Kale Stir Fry

Recipe courtesy of Ree Drummond

Toasted Israeli Couscous Salad with Grilled Summer Vegetables

Recipe courtesy of Bobby Flay

Summer Squash

Recipe courtesy of Ryan Allen

Browse Reviews By Keyword