I need information on freezing squash for frying later. I started canning everything a few years back, and have totally forgotten how I did this. It seems that I cut them into slices, laid the slices on a flat pan and put them in the freezer. After they were frozen, I then put them in bags. Does anyone know if this is the correct procedure? How do I freeze them for stewing later? My neighbor has an over abundance of squash. He is sharing with my family.