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Squash (Winter)

From acorn to butternut to pumpkin to spaghetti, there are a rainbow of winter squashes. Learn to use up every delicious bite with our guide.

Optimal Storage

  • Store unwrapped in a cool, dark, dry, well-ventilated place (they keep best at around 13°C).
  • Life may be somewhat shorter if stored on the counter at room temperature.


  • Cook until soft, remove rind, and mash. Allow to cool, then place in an airtight container and freeze.

Root to Fruit

  • The skins of most winter squash, including butternut and acorn squash, are edible when cooked.
  • The seeds of winter squash are also edible and can be toasted just as you would pumpkin seeds.
  • The skins can be used as an edible container for other dishes—fill with desired filling, then bake and serve.
  • Make squash “chips” in the oven. Slice very thin using a mandoline or peeler, toss with olive oil and salt, and bake at 400ºF/200ºC until the chips are curling but not browned, 20 to 35 minutes. Cool for 10 minutes—they will crisp the way cookies do after coming out of oven.


  • Small dents and bruises, such as from where the squash has been resting, are purely cosmetic. Cut out any bad spots when preparing the squash.