Squashes grown in richer soils will be longer in length than those in less rich soils.
When cutting your butternut squash off the vine, make sure you leave as much of the stem on as possible, or at least 1 in (2. 5 cm). Removing the stem from the squash may cause the flesh to peel open, allowing bacteria to get inside the squash and causing it to rot more quickly.
If the squash is a light-yellow color or if you see green patches or lines on its exterior, it isn’t ripe yet.
Most squashes will have a large pale spot on their exterior. This is just where the squash rested on the ground and isn’t a sign that it’s unripe.
Brown marks on a squash are caused by frost and are a sign that the squash may have an undesirable texture and not last very long.
A squash without its stem will also rot faster than one with a stem.
A ripe butternut squash should feel hard like an unripe avocado. [9] X Research source
The ideal temperature range at which to store butternut squash is 50–60 °F (10–16 °C).
Avoid refrigerating an unsliced butternut squash to preserve its texture. [13] X Research source
Add a label to the bag or container to record how long you’ve kept it refrigerated.
Store the cooked pieces in a sealable freezer bag or airtight container.
