Summer squash have a high water content, so you usually don't need to add extra liquid to thin the purees. The higher water content, though, means yellow squash and zucchini don't freeze as well as other purees.

Recipe by Oxmoor House August 2010

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Recipe Summary test

Yield:
2 cups or 8 (1/4-cup) servings (serving size: 1/4 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place squash in a vegetable steamer. Steam, covered, 7 minutes or until very tender.

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  • Place squash in a food processor; process until smooth.

Source

Cooking Light First Foods

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