Frozen Summer Squash

Frozen Summer Squash

Ingredients:
water, bottled, generic
salt, table
water, bottled, generic
seeds, pumpkin and squash seeds, whole, roasted, without salt

Directions:
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.