Storing and Keeping Butternut Squash

Our harvest, curing after a dip in a little bleach to kill unwanted organisms.

Our harvest, curing after a dip in a little bleach to kill unwanted organisms.

We love butternut squash.  It’s easy to grow, keeps well and is like a bright beam of sunshine when you cut one open on a frosty winter’s day.  They will keep for a year if you have a relatively cool, dry spot.  They should be picked when the skin turns buffy and most of the green color leaves the stem.  Pick before first frost, cutting the stem cleanly and leaving an inch or so of stem attached.  Wash them gently to remove any soil, then dip them in a weak bleach solution to kill mold spores, etc.  We then cure them for a couple of weeks on the screened porch.  This hardens the skins and allows any raw patches to heal over.  After they are cured they go down cellar into our son’s abandoned wine racks.

Vintage 2012

Vintage 2012

Our cellar is dry and stays at a fairly constant temperature, between 55º and 60º in the winter, conditions they keep well in.  We ate the last two from 2011 before we stored our 2012 crop.  They were slightly dry in the middle but tasted as fresh as if they had just been picked.

These last of 2011, have a little void from drying out but I peeled them, cubed them, tossed them with olive oil, garlic and rosemary and baked them at 400º until the edges browned. Yum.

These last of 2011, have a little void from drying out but I peeled them, cubed them, tossed them with olive oil, garlic and rosemary and baked them at 400º until the edges browned. Yum.

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3 Responses so far »

  1. 1

    P said,

    Bleach bath is a great idea! Thank you

    Like

  2. 2

    Carla said,

    YUM!!!!! Those look incredibly delicious. 🙂
    Carla

    Like


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