Butternut Squash

Choose squash that is heavy for its size.

• Cut your squash from the vine rather than pull it. It keeps better that way.

• Leave a two-inch stem if you can. The stem is another protection against early rot.

• If you’re expecting a frost, harvest your squash the day before. A heavy frost will damage your squash, making it more likely to rot.

• If you want to kill all the bacteria on the squash, you can dip them in a 10:1 water-to-bleach solution and air dry them. (I don’t do this.) Then, store them in a cool place.

• When harvesting squash that are not mature, use them quickly. They won’t be as sweet as mature squash, but they’re still delicious. They won’t store well.

Store butternut squash in a cool, dark place for up to a month. Once cut, refrigerate unused portion.

Curing

Cut them as soon as they are the right color and the stem is grey/brown and very hard. They keep beautifully.

Various catalogs mention “curing for 7 to 10 days in the sun to harden the rind, which increases the storage quality.”

Fat free, cholesterol free, sodium free, good source of fiber, potassium and magnesium, excellent source of vitamins A and C.