Cut butternut squash on a plate.
The Types Of Squash That Will Stay Fresh The Longest
Winter squashes are harvested from September to October, but not all cold weather squashes are as hardy as they seem. Some can spoil before you get a chance to use them.
Choosing long-lasting squashes, such as butternut, hubbard, and kabocha, will help you keep a stash that lasts through the winter months.
Moreover, you can even “cure” these squashes, which hardens their soft skins and creates a barrier between the exterior and interior, so the flesh stays good for longer.
To cure the squash, place it outside on a flat, dry surface for about 10 days. Rotate it every other day to ensure that all sides of the squash get an equal amount of sunlight.
When squash is properly cured, the outside will be hardened and it won't be easy to make a dent with your nail on the surface of the squash.
After curing, butternut squash can last for up to four months, hubbard squash for up to six months, and kabocha for up to eight months.
Store the cured squashes in a cool, dry place with a temperature from 50 to 55 degrees Fahrenheit. Check them occasionally for dark spots that could indicate they're getting old.