White Bush Scalloped Squash
The nice thing about this squash, is that it can be frozen and then used in different dishes throughout the winter. I grow these guys in my garden, and they will produce for two or more months, 1 - 2 at a time, so you never seem overwhelmed with them. These two I have decided to freeze and use later.
The first thing I do is wash and peel them. These guys can have a very thin skin, or a slightly hard skin, it just depends on the time on the vine. One here is thin enough that it could be peeled like a zucchini, but the other one needs a knife. Because of the scallops and the curves, I usually use a paring knife, and do so carefully.
Once it is peeled, I half it and scoop out the seeds.
Peeled and Seeded
Once the squash is peeled and seeded, I decide if I want to cube it for saute, or thick slice it for roasting. I decided to cube it for saute, because that is Robert's favorite way to cook it.
Cubed White Bush Scallop Squash
With this batch, I split it in two, and packed them into two vacuum freezer bags. Since I also bought 12 ears of corn at the Farmer's Market, and Robert grilled them, I decided to do the squash at the same time as the corn. If you want to do corn, please see my post on Grilled Corn - Making it and Freezing it.
Corn and Squash in Vacuum Bags
After sealing the bags, I label them, and then freeze them for a later date. For more on freezing, check out my post Freezing your Produce, and if you have any questions, please comment and I will do my best to answer!