Harvesting Summer Squash and Dehydrating for Winter Use - (Preserving squash for winter)

Summer squash is one of the most generous crops in the homestead garden. From zucchini to yellow crookneck, the vines seem to produce endlessly once they get going. The trick is knowing when to harvest summer squash for the best flavor, and how to dehydrate it so you can enjoy your harvest all winter long. So let's talk a bit about preserving squash for winter use.

zucchini plant in a garden bed

When to Harvest Summer Squash

Timing is everything. Here’s how to recognize squash that’s ready to pick:

• Size matters: Harvest zucchini when they are 6–8 inches long, and yellow squash when they are 4–7 inches. Smaller fruits are more tender and flavorful.

• Skin test: Press your fingernail into the skin. If it dents easily, it’s just right; if it’s tough, the squash is overripe.

• Frequent picking: The more you harvest, the more the plant will produce. Leaving squash too long on the vine signals the plant to stop producing.

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Harvest in the morning while the squash is cool, and handle gently to avoid bruising.

Preparing Summer Squash for Dehydrating

Prepping the squash

Before dehydrating, you’ll want to prepare the squash properly:

1. Wash and dry the squash.

2. Slice evenly into ¼-inch rounds or half-moons for quicker drying.

3. Optional blanching: Some people blanch slices in boiling water for 1–2 minutes to preserve color and nutrients.

4. Seasoning: You can leave plain for versatile cooking later, or lightly salt for snacking.

Dehydrating is one of the easiest preservation methods. You can use either a food dehydrator or your oven.

Slices of zucchini arranged on trays inside a dehydrator.

Food Dehydrator Method:

• Arrange slices in a single layer on dehydrator trays.

• Set to 125°F (52°C).

• Dry for 6–12 hours, until completely crisp and brittle.

  
  

Oven Method:

• Place slices on parchment-lined baking sheets.

• Set oven to its lowest temperature (ideally 150–170°F / 65–75°C).

• Crack the oven door to allow moisture to escape.

• Dry for 6–10 hours, flipping halfway.

Using Dehydrated Summer Squash

Dehydrated squash is incredibly versatile:

• Add to soups and stews—rehydrates beautifully.

• Grind into powder for squash flour to sneak into breads or sauces.

• Snack on crisp slices like veggie chips.

jars filled with dried zucchini

While freezing is an option, dehydration saves valuable freezer space and avoids texture changes. Plus, it’s shelf-stable, lightweight, and perfect for emergency pantry prep.

Have you ever tried dehydrating your summer squash? 🍃 Share your favorite ways to preserve it in the comments below! And if you try this method, tag me on Instagram @ourspanishfarm so I can see your pantry shelves.