Squash will develop soft spots or dark marks when it starts going bad. Watch out for broken stems or blemishes. Plan on using damaged squash first, since they will soften and rot faster than the rest.
You can cut larger squash in half before peeling them. Depending on the squash’s size, the smaller pieces can be easier to handle.
Consider how you plan on using the squash. Cubes are good for roasting, for instance, while spirals make for great “noodles. ” Be careful when using a sharp knife. When slicing through the squash, avoid moving the blade towards you.
If you don’t wish to cut up the entire squash right away, you can wrap it up tightly in a few layers of plastic wrap. Cooked squash will last a similar length of time as raw squash.
If you have cut or cooked squash in a resealable container, this is less of problem. The gas can affect raw squash stored outside of the refrigerator or inside an open bag.
For your safety, take precautions when using a sharp knife. Hold the squash down on a flat surface like a cutting board. Move the blade away from your body and fingers when slicing off the stem.
Move the knife away from your body as you cut the squash in half.
You can also try freezing spirals or pureed butternut squash, but keep in mind that they may freeze faster and spoil faster than cubes due to their size. To cut spirals, divide and clean the squash as you normally would, then use a spiralizer to shred the pieces into noodles.
To prevent the squash from sticking to the tray, you can place a piece of parchment paper on the tray before adding the squash. For squash spirals, freeze them on the tray as you normally would. For pureed squash, you can freeze it directly in a container or ice tray.
Freezing the chunks this way takes water out of them, ensuring they last longer in storage. Improperly frozen butternut squash can soften over time. It also prevents them from sticking together, so thawing portions is easier.
If the squash chunks stick to the baking tray, leave the tray out at room temperature. Wait a minute for the squash to come unstuck. [9] X Research source
If you freeze lots of squash, clear labels will also help you keep track of what to use first. The longer the squash has been in storage, the quicker it needs to be used.
Cooked squash can also be stored the same way. Put it directly in a sealed container and into the freezer. It will last a similar length of time as raw squash.
The ideal storage environment is between 80 and 85 °F (27 and 29 °C) with a relative humidity between 80% and 85%. If you don’t have space outdoors, you can position the squash by a heater and set up a fan for circulation. [12] X Research source Keep the stem at least 2 in (5. 1 cm) long. A butternut squash with a broken stem or blemishes will not last long in storage, so use it first.
A vinegar solution may also be used in place of the bleach solution. Mix about 1 part vinegar to 4 parts water, then wash the squash as you normally would. [13] X Research source Washing the squash improves the chance of it lasting a long time in storage. You can try storing your squash without cleaning it, but be aware that it may start to go bad faster than usual.
Temperatures below 50 °F (10 °C) will cause butternut squash to freeze and rot. They can be stored safely in warmer temperatures but may spoil faster than usual.
To protect the squash from moisture, you can wrap them individually in newspaper and even store them in a cardboard box. This makes blemishes a little more difficult to spot without searching, though.
Damaged squash won’t last the full 3 months. Look out for any with a broken stem or damaged skin. Any squash exposed to freezing temperatures won’t last the full 3 months, either. Use them as soon as possible.
Squash with water marks are usually safe to eat, but make use of them right away. Soft, green spots are due to mold and should be avoided. If you notice your squash softening, it is about to spoil. Use it as soon as possible to avoid having to throw it away.
