The pantry is the best place to store squashes and pumpkins.
Store your whole, uncut squash in a cool, dark place, like a pantry or cupboard.
Once cut, store in the fridge.
Can I Freeze It?
Roast or mash squash before freezing in an airtight container or bag.
Fresher For Longer
Once the squash has been cut, wrap tightly or place in a sealed container and store in the fridge.
Use It Up
You can roast squash with the skins on. You can also make squash “chips” by slicing the squash very thin using a mandoline or peeler, tossing with olive oil and salt, and baking at 400ºF/200ºC until the chips are curling but not browned, about 20 to 35 minutes. Cool for 10 minutes, and they will crisp up the way cookies do after coming out of the oven.
Did You Know?
The skins of most winter squash, including butternut and acorn squash, are edible when cooked. As are the seeds! Simply season and bake with your favourite flavours.