Acorn Squash Storage
Winter squash will last up to a month in a cool (50 to 55 degrees F.) dark cellar or storage area, but only about two weeks in the refrigerator. Ideally, only cut or cooked acorn squash should be refrigerated. They will suffer chill damage at temperatures below 50 degrees F.
Dry hot air will cause loss of moisture, resulting in a shorter shelf life. Squash with a bit of the stem still intact will help slow down moisture loss.
Plan on using acorn squash within two weeks of purchase, since you never know how long it has already been in storage and under what conditions. If you grow your own or get it from your CSA or farmer’s market, you have more control and thus a longer storage time (two to three months). Once cut, wrap raw pieces in plastic wrap, refrigerate, and use within four days.
Cooked acorn squash can be sealed and refrigerated up to four days.
Before freezing, acorn squash must be cooked. Cook squash and remove the pulp from the skin. You can leave it in chunks or mash it. Place in airtight containers and freeze ten to twelve months at 0 degrees F.
The most commonly grown being the Butternuts C. moschata stores the longest, but also tastes pretty good right off the vine. The oranger the color, the riper, drier, and sweeter the squash. Butternut is a common squash used in making soup because it tends not to be stringy.
To Store Winter Squash:
Place whole winter squash on top of thick pads of newspapers in a cool, dry, well-ventilated location, preferably between 45 and 50 degrees F. Check on a regular basis for rot and use within three to six months depending on variety of squash.
Refrigerate tightly wrapped cut pieces of winter squash, such as banana, and use within 5 days.
Once a squash is cooked (by steaming or baking), the flesh of the squash can be stored frozen until needed.