Acorn, Delicata, Spaghetti: These types are best within a month or two of harvest.
Butternut, Cheese Pumpkin: These types can be stored for 2 to 3 months.
Buttercup, Hubbard, Kabocha, Red Kuri, Turban: These types may be stored up to 6 months.
Pick winter squash that are heavy for their size. Avoid winter squash that have moist, black, or shriveled stems. A squash with a green rind should have an orange spot where it rested on the ground. Buttnernut squash should be deep tan without green streaks. The stem of buttercup and similar squashes should have a dry corky surface.
Watch these short videos to learn some quick preparation tips for acorn squash and butternut squash.
Wash winter squash under cool running water to clean just before use.
Roast: Slice squash in half, remove seeds, and poke a few holes in the skin. Sprinkle the squash with salt and pepper to taste and drizzle with 1-2 tablespoons of olive oil. Place the squash cut side down on a roasting pan. Roast for 30 to 45 minutes. It should be done when you can easily pierce the flesh with a fork. Scoop out flesh and enjoy.
Microwave: Cut squash in half, pierce the skin, season with salt and pepper, and place face down in microwave-safe bowl. Cover with a damp paper towel and cook for 5 to 20 minutes. It should be done when you can easily pierce the flesh with a fork. Scoop out flesh and enjoy.
Whole squash can be stored at room temperature, unwashed, for 3 to 6 months.
Winter squash has a much longer storage life than summer squash. Depending on the variety, it can be kept from one week to six months. The ideal temperature for storing winter squash is 50-60 degrees F (about 1 - 15 C).
Learn more about storing, selecting, and preparing winter squash.
You can eat winter squash seeds just like pumpkin seeds. Lightly roast them in the oven with seasonings.
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Serving Size |
1 cup, cubed (116g) |
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Nutrients |
Amount |
% Daily Value |
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Total Calories |
39 |
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Protein |
1g |
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Carbohydrates |
10g |
3 |
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Dietary Fiber |
2g |
7 |
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Total Sugars |
3g |
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Total Fat |
0g |
0 |
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Saturated Fat |
0g |
0 |
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Cholesterol |
0mg |
0 |
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Minerals |
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Calcium |
32 mg |
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Sodium |
5mg |
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Iron |
1 mg |
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Vitamins |
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Vitamin A |
79 ug |
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Vitamin C |
14 mg |
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Always keep fresh produce away from raw meat and raw meat juices to avoid cross-contamination.
Follow the safe food guidelines for all fresh produce.
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