"Whole, unpeeled butternut squash typically last about three months, however, ensuring the longest shelf-life for your squash begins with knowing how to pick them. Always buy in season, from late summer through early winter (peak ripeness is from September through November). They should be hard all around - no mushy spots and free of any deep cuts or gashes (light scuffs are fine)."
"The butternut squash season is only three months, so you may want to buy multiple gourds, store them whole, and use them throughout autumn and into winter. But there are some things to keep in mind. Like potatoes, butternut squash should be stored in a dry, well-ventilated, cool environment, out of direct sunlight (a pantry with good air-circulation, a root cellar, or basement are best). Be sure to keep them away from foods high in ethylene gases like apples, onions, and avocados that can accelera"
Whole, unpeeled butternut squash typically last about three months when stored properly. Purchase in season from late summer through early winter, with peak ripeness from September through November. Choose squash that are hard all around, free of mushy spots, deep cuts, or gashes, and that feel heavy for their size. A ripe squash gives a hollow sound when knocked, shows tan or beige skin without green, and has a dull rather than glossy finish. Store whole squash in a dry, cool, well-ventilated place out of direct sunlight. Keep them away from ethylene-producing fruits and vegetables.
Read at Tasting Table
Unable to calculate read time
Collection
[
|
...
]