Right now, is the perfect time to stock up on squash for the winter! We are going to share our method on proper storage to assure shelf life.
First off, different varieties of squash have different shelf lives, and some need curing before storing for long periods of time.
Acorn Squash– 4 weeks
Spaghetti Squash– 4 - 5 weeks
Buttercup Squash– 13 weeks
Sweet Mama Squash– 5 months
Butternut Squash– 6 months
Blue Hubbard– 6 to 7 months
Sunspot Squash– 5 months
What is curing? Curing is when you store squash at a warm temperature with good air circulation for 12+ days.
Why cure? It is important to not skip this step as winter squash typically has excess water stored inside the fruit which will evaporate while curing. This process will make the squash taste sweeter while enhancing long-term storage and reduce the chances of rotting.
Squash that requires curing: Spaghetti, Buttercup, Sweet Mama, Butternut, Blue Hubbard, and Sunspot.
If you are wanting to freeze squash, you can either blanch the fruit first, or store raw in cut-up pieces.
How-to Blanch: cut-up squash, add to boiling water, and cover for 3 minutes.
You can freeze raw squash the same method as freezing berries. Place pieces on lined cookie sheet (make sure pieces are not touching!) and freeze for 2 hours. Remove from tray and add to storage bag/container and return to freezer. Remains fresh up to 6 months!
If you have any further storage questions, leave them in the comments bellow or ask our market staff during your next visit.
A reminder that our final day of the season is Sunday October 14th 2018 – make sure to stock up before then!