Harvesting the Bounty: Storing & Using Winter Squash

As the days grow shorter and the air turns crisp, our fields begin to yield some of fall’s most comforting treasures—winter squash. Butternut, acorn, and spaghetti squash aren’t just delicious now—they’re perfect candidates for long-term storage and cozy meals all winter long. Winter squashes are culinary workhorses, packed with vitamins A and C, fiber, and rich in flavor!

• Butternut Squash has a sweet and nutty flavor with a smooth texture and a subtle earthy base that pairs beautifully with warm spices like cinnamon, nutmeg, and sage.

• Acorn Squash has a mildly sweet, slightly nutty flavor, more neutral than butternut, making it more adaptable & great for stuffing or baking with maple syrup or savory fillings.

• Spaghetti Squash has more of a mild, earthy taste with stringy “noodles” that pair well with robust sauces like marinara, pesto, or creamy Alfredo.

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Harvesting Winter Squash

 

When to Harvest: Pick squash when rinds are hard and can’t be scratched with a fingernail. Stems should be dry, and colors should be deep (e.g., butternut’s tan, acorn’s dark green). Know your local frost date since it's important to harvest before the first frost date.

How to Harvest: Cut squash from the vine with pruners, leaving 2-3 inches of stem to prevent rot. Handle gently to avoid bruising.

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Storing Winter Squash

Winter squash are storage champs, but proper care is key to longevity:

Curing: Curing is recommended to get the longest shelf life out of your squash, but be aware that it needs to be checked regularly to prevent over drying, causing cracks, or high humidity, causing soft spots. Cure for 10-14 days in a warm, dry place (75-85°F) with good air circulation to harden the skin and enhance flavor. Place them on a slatted surface, not touching. Curing is not necessary if buying from the store.

Storage Conditions: Store in a cool (50-55°F), dry place with 50-70% humidity, like a basement or garage. Avoid stacking to prevent rot.

Shelf Life:

• Butternut: 2-6 months

• Acorn: 1-2 months

• Spaghetti: 1-3 months

Tips

• Check weekly for soft spots or mold; use any damaged squash first.

•    Don’t store near apples or pears, which release ethylene gas and speed spoilage.

•   Freeze cooked squash puree in airtight containers for up to 6 months if you can’t use it in time.

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Using Winter Squash:

Cook Now or Freeze for Later?

 

For immediate use, the most popular methods are roasting or steaming squash.

1. Roasting: Cut squash in half, scoop out seeds, and place cut-side down on a baking sheet. Roast at 400°F for 40–45 minutes until fork-tender.

2.  Steaming: Peel and cube squash, then steam for 10–15 minutes until soft. Best For: Quick sides, baby food, or prepping for soups.

Want ready-to-use squash for soups, stews, or baking? Try freezing and enjoy for up to a year (except spaghetti).

1. Raw method: Peel, seed, and cube. Freeze on a baking sheet, then transfer to bags. No need to blanch.

2. Cooked method: Roast, puree, and freeze in portions. Great for baby food, pies, or creamy soups.