Winter squash includes the following vegetables: Acorn, Amber Cup, Autumn Cup, Banana, Butternut, Buttercup, Carnival, Delicata (Peanut), Fairytale Pumpkin, gold Nugget, Hubbard, Kabocha, Spaghetti, Sweet dumpling, and Turban squashes.
Choose squashes that are heavy for their size with hard, thick shells. Avoid those with any signs of decay, soft spots or cuts in the shells.
Acorn squash can be stored whole & unwashed in a cool 50 to 55°F (10 to 12.8°C) dry place such as the basement or garage for up to 3 to 4 months. Remember, warmer temperatures will reduce the effective storage time.
Refrigerate cut squash pieces in an airtight plastic container for up to 5 days. Cooked squash should be stored in the refrigerator and then used within a week.
To freeze winter squash, wash and cut into small pieces, remove seeds and peel. Cook until soft, then mash pulp or put through a sieve. Once cooled, place in an airtight freezer container with ½ inch of head space and freeze at 0°F (-17.8°C); winter squash will keep for 1 year.
The Produce Converter is a series out tools designed to help you get the most out of how to store your vegetables, and how many vegetables you need to buy to simplify cookiing.
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