Freeze dried yellow squash is a lightweight and shelf-stable food that retains the squash’s nutrients, flavor, and texture. It is a convenient and healthy way to add vegetables to your diet.
Contents
Benefits:
- Nutritious
- Convenient
- Versatile
- Long shelf life
Nutritional Value of Freeze Dried Yellow Squash
Calories: 25 calories per 1/4 cup serving
Protein: 1 gram per 1/4 cup serving
Fat: 0 grams per 1/4 cup serving
Carbohydrates: 6 grams per 1/4 cup serving
Fiber: 3 grams per 1/4 cup serving
Vitamins and minerals:
- Vitamin A: 10% of the daily recommended value (DV)
- Vitamin C: 10% of the DV
- Potassium: 5% of the DV
- Magnesium: 5% of the DV
Freeze dried yellow squash is also a good source of other vitamins and minerals, including vitamin K, manganese, and copper.
It is important to note that freeze dried yellow squash is more concentrated in nutrients than fresh yellow squash. This means that you will get more nutrients from a smaller serving of freeze-dried yellow squash.
For example, a 1/4 cup serving of freeze dried yellow squash contains 10% of the DV for vitamin A, while a 1/4 cup serving of fresh yellow squash only contains 5% of the DV for vitamin A.
Culinary Uses of Freeze Dried Yellow Squash
| Culinary Use | Example Dishes |
|---|---|
| Snacks | Freeze-dried yellow squash chips, freeze dried yellow squash trail mix, freeze dried yellow squash powder |
| Soups and stews | Freeze dried yellow squash soup, freeze dried yellow squash stew |
| Casseroles | Freeze dried yellow squash casserole |
| Salads | Freeze dried yellow squash salad |
| Main courses | Freeze dried yellow squash stir-fry, freeze dried yellow squash fritters |
How to Store Freeze Dried Yellow Squash
Shelf life
Freeze dried yellow squash has a shelf life of up to 25 years when stored properly. This means that it is a great food to have in an emergency food supply.
Storage conditions
To store freeze dried yellow squash, keep it in a cool, dry, and dark place. Avoid storing freeze dried yellow squash in humid conditions, as this can cause the moisture to be absorbed and the food to spoil.
Here are some specific tips for storing freeze-dried yellow squash:
- Keep freeze-dried yellow squash in its original packaging, if possible. This packaging is designed to protect the food from moisture and oxygen.
- If you open a freeze dried yellow squash package, reseal it tightly after each use.
- Store freeze-dried yellow squash in a cupboard, pantry, or another cool, dry, dark place.
- Avoid storing freeze dried yellow squash in the refrigerator or freezer, as this can cause the food to absorb moisture and spoil.
Tips for Using Freeze Dried Yellow Squash
There are two main ways to rehydrate freeze dried yellow squash:
- In water: Place the freeze dried yellow squash in a bowl or container and add enough water to cover it. Let the squash soak for 10-15 minutes, or until it is soft and pliable.
- In broth: Add enough broth to cover the freeze dried yellow squash in a pot. Bring the broth to a simmer and cook the squash for 5-7 minutes, or until it is soft and heated through.
How to cook freeze dried yellow squash
Once the freeze-dried yellow squash has been rehydrated, it can be cooked in various ways. Here are a few suggestions:
- Sauté: Heat some oil in a skillet over medium heat. Add the rehydrated yellow squash and cook for 5-7 minutes, or until softened and lightly browned.
- Steaming: Place the rehydrated yellow squash in a steamer basket and steam for 5-7 minutes, or until softened.
- Roasting: Preheat the oven to 400 degrees Fahrenheit. Toss the rehydrated yellow squash with some olive oil, salt, and pepper. Spread the squash on a baking sheet and roast for 15-20 minutes or until tender and slightly browned.
- Stir-frying: Heat some oil in a wok or large skillet over high heat. Add the rehydrated yellow squash and cook for 2-3 minutes, or until softened and slightly browned.
How to season freeze-dried yellow squash
Freeze-dried yellow squash has a mild flavor, so it is important to season it well. Here are a few suggestions:
- Salt and pepper
- Garlic powder
- Onion powder
- Italian seasoning
- Herbs de Provence
- Parmesan cheese
- Lemon juice
- Balsamic vinegar
Recipes with Freeze -Dried Yellow Squash
| Recipe | Ingredients | Instructions |
|---|---|---|
| Freeze-dried yellow squash soup | 1 cup freeze-dried yellow squash, rehydrated; 2 cups chicken broth; 1/2 onion, chopped; 1 carrot, chopped; 1 celery stalk, chopped; 1/4 teaspoon garlic powder; 1/4 teaspoon salt; 1/4 teaspoon black pepper | Combine all ingredients in a large pot. Bring to a boil, then reduce heat to low and simmer for 15-20 minutes, or until vegetables are tender. Puree soup in a blender or food processor until smooth. Serve hot and garnish with fresh herbs, if desired. |
| Freeze-dried yellow squash casserole | 1 cup freeze-dried yellow squash, rehydrated; 1/2 cup bread crumbs; 1/4 cup grated Parmesan cheese; 2 tablespoons melted butter; 1 teaspoon salt; 1/2 teaspoon black pepper | Preheat oven to 350 degrees Fahrenheit. Combine all ingredients in a bowl. Pour mixture into a greased casserole dish. Bake for 20-25 minutes, or until golden brown and bubbly. |
| Freeze dried yellow squash salad | 1 cup freeze-dried yellow squash, rehydrated; 1/2 cup chopped tomatoes; 1/2 cup chopped cucumber; 1/4 cup chopped red onion; 2 tablespoons olive oil; 1 tablespoon balsamic vinegar; 1/2 teaspoon salt; 1/4 teaspoon black pepper | Combine all ingredients in a bowl and toss to coat. Serve immediately or refrigerate for later. |
| Freeze-dried yellow squash stir-fry | Preheat oil to 350 degrees Fahrenheit. Combine all ingredients in a bowl and mix well. Drop batter by tablespoons into the hot oil and fry for 2-3 minutes per side or until golden brown and cooked through. Drain on paper towels and serve immediately. | Heat oil in a large skillet or wok over medium-high heat. Add onion, carrot, and bell pepper and cook for 2-3 minutes, or until softened. Add yellow squash and garlic powder and cook for 1-2 minutes, or until heated through. Season with salt and pepper to taste. Serve immediately with rice or noodles. |
| Freeze-dried yellow squash fritters | 1 cup freeze-dried yellow squash, rehydrated; 1/2 cup all-purpose flour; 1/4 cup grated Parmesan cheese; 1 egg; 1/4 cup milk; 1 teaspoon salt; 1/4 teaspoon black pepper; Oil, for frying | Preheat oil to 350 degrees Fahrenheit. Combine all ingredients in a bowl and mix well. Drop batter by tablespoons into the hot oil and fry for 2-3 minutes per side, or until golden brown and cooked through. Drain on paper towels and serve immediately. |
Conclusion
Freeze-dried yellow squash is a nutritious, convenient, versatile, and long-lasting food. To use it in cooking, rehydrate it with warm water or broth, then cook it as desired. Season to taste and add to your favorite dishes.
Resources:
- Influence of Different Types of Drying Methods on Color Properties, Phenolic Metabolites, and Bioactivities of Pumpkin Leaves of var. Butternut squash (Cucurbita moschata Duchesne ex Poir)
- Analysis of Nutritional Components and Physiological Activity of Butternut Squash (Cucurbita moschata) by Drying Methods
- A Review of Drying Processes in the Production of Pumpkin Powder
- Effect of pre-treatment conditions on content and activity of water and color of freeze-dried pumpkin
- Winter Squash and Pumpkins
1 What is the best way to freeze yellow squash?
To freeze yellow squash, blanch it first, then freeze it on a baking sheet lined with parchment paper. Once solid, transfer it to a freezer-safe bag or container and freeze for up to 6 months.
2: Can you freeze yellow squash without blanching?
Yes, but not recommended. Eat within 2-3 months.
3: Can yellow squash be frozen?
Yes, yellow squash can be frozen. Blanch it first by cooking in boiling water for 2-3 minutes, then plunging into ice water to stop cooking. Drain and pat dry. Freeze in a single layer on a baking sheet lined with parchment paper, then transfer to a freezer-safe bag or container. Frozen yellow squash can be stored for up to 6 months.
4: Does yellow squash need to be cooked?
No, but it is often considered to be more flavorful and easier to digest when it is cooked.