How do you freeze squash for frying later?

Wash and dice the squash into 1-inch cubes.

Blanch the squash in boiling water for 2-3 minutes, or until it is slightly tender but still firm.

Immediately transfer the squash to an ice bath to stop the cooking process.

Drain the squash well and pat it dry with paper towels.

Spread the squash out in a single layer on a baking sheet and freeze for 2-3 hours, or until it is solid.

Transfer the frozen squash to a freezer-safe bag or container and store it in the freezer for up to 6 months.

When you are ready to fry the squash, remove it from the freezer and let it thaw at room temperature for 15-20 minutes.

Heat oil in a frying pan over medium heat.

Add the squash and fry it for 3-4 minutes per side, or until it is golden brown and tender.

Serve the squash immediately.