In other words, we need to make sure our seed stocks include spaghetti squash and butternut squash.

A couple of years ago I stored some acorn squash for about 3 months. Wish I would have taken pics.

 

It is part of mine, I also have vegetable squash, acorn squash, and pumpkins for winter squash, and those are just not as popular in my family for serving at meals. I will continue to grow them just not as many. The pumpkins and acorns tended to be watery when served that just may be the way I prepped them. I will continue to refine my recipes and keep trying. The more diversity the better I believe. My summer squash has been getting a bit crossed and I will probably have to get new seeds after this year as I don’t know yet what I will have... Like vegetables say, I am what I am not what I used to be, kind of like kids.. The following pic is from last year’s garden. Golden zucchini on the right, and golden zucchini on the left as well each from harvested seeds in 2010. The ones on the left appear to be crossed with cucumbers, maybe melons, they had a crossed checked seed pattern like cucumbers when sliced but still tasted fine like zucchini when eaten, This year’s crop may be even more cross stressed I won’t know for a few more weeks. Anyway it’s all good, I will just work on moving things that cross to different areas of the yard.

 

do you allow your squash to 'harden' at all before putting it in storage? Is the stem completely dry before you cut it? what are the temps in your storage area? I will be starting squash this year and want to keep it over winter but the coolest place i have is about 65 degrees. i wouldn't expect it to last all winter at that temp. what say you?

 

I usually wait until the stem begins to dry and then would cut it about 2 inches long this prevents it from drying out, sometimes they were still green when I harvested. I only had about 6 active plants of each type. It then goes right onto my shelf for use/rotation/storage. It is stored in my pantry that is my converted garage, I would say temp stays 60-75 with very low humidity, its dark but not black, there is no natural light that enters the room the shelves are all open faced. Sometimes the squash will have unnoticed damage and I end up with a dry empty gourd right next to my usable squash I found two the night I did the thread here. I am no expert here but I think the main thing is to have them where air can flow around them, dampness would be the biggest limiting factor. Good luck

 

I canned a bunch last year (pressure canned). Hope to get at least 2 years, maybe 3. Lucky to get 2-3 months on my fresh storage.

 

I have yet to try canning, I remember seeing my mom do it growing up a few times. It is in my plan to start, I just think the initial start up cost is keeping me out. I dehydrate just about everything, although I have not tried winter squash, because I do get longer shelf lifes. I may look into it though as I am sure I will loose about 1/3 to spoilage before I get to use it, it would be nice to have some put away. I believe I get the storage I do is becasue of my dry climate.
Thanks for the post

 

I haven't grown winter squash before but am planning to this year. We've kept store bought winter squash and kept them in the basement (cool and dark) for 4 months and they were still very good. I've heard that you want to leave them out until after the first frost for them to keep best, don't know about that but it's worth researching.

 

First frost here my not happen until Jan. We had a mild summer and winter for my area. Last year I planted winter squash in march this year will wait until June or so just to see how things turn out.

 

I've got about a dozen assorted squash left from last fall. acorns and spaghetti squash and butternut. They do still look great but the ends are started to pucker a bit on the very end. Still good eats! They live in baskets in my pantry through the winter. Cool, not cold, and with a towel over them. I turn them over now and then just to check through them and use up any that might be verging on getting soft.

 

I took these notes down from some books I was reading:

Preserving at Room Temperature

Squash in Newspaper

You need:
Winter or Summer squash
Newspaper

Squash will keep at moderate room temperature, placed well apart on several layers of newspaper. Do not put squash in the cellar (too damp) or the attic (too cold); The best place is right on the kitchen counter; you can monitor their progress. if a squash begins to rot, Remove it immediately.

Squash Coated in Oil

You need:
Winter or Summer squash
A clean rag
Vegetable oil

Before storing, wipe each squash with a clean rag soaked in veg oil to avoid the rapid spread of mold. If mold appears, repeat the procedure. This requires some supervision (meaning, don't do it and forget about it!)

Squash Keeping Times

Zucchini= 3 months

Pumpkin, American winter squash, Patty Pan Squash= 6 months

Japanese winter squash (Cabocha, Kuri, Hokkaido), Turban and Butternut squash= 8 months

Spaghetti squash= 8 months

 

Thanks, I will try the veg oil treatment this year and see if it extends anything but that means no update for 14 more months if we are still here.. I live in a really low humidity area so I dont know how much this will help with mold but it is an easy prep to add to my storage.
THANKS

 

We can't store anything in newspaper in the South roaches and scorpions love it besides I would not want to rely on having newspapers all the time. Interesting on the squash coated in oil. I have never tried that.
As for winter squash, it depends on the variety and the temperature in your house. Our house stays cool in the winter and the squash usually lasts until we start to get warm in the house.

 

I've never tried the newspaper thing, but I think you just set it out on layers of it, rather than wrapping them (they suggested in the kitchen, but I think a larder shelf would do as well). They were just notes I took as I read. From my experience, things like butternut squash (or any really hard skinned squash) will last months, so long as you kept an eye on them, and maybe rotated them a few times.

 

I preserve many things and squash is one that I also freeze, can, and dehydrate. But you can't beat fresh. So the things that CAN be kept 'fresh' and used as such are kept as long as possible.

 

Do you have any tried and true recipies for deydrated summer squash? I have had little luck reconstituting them back to "that turned out good can I have seconds" everyone here loves fresh squash, and its so prolific I would love to justify keeping and LTSing more of it.

 

Took a spagetti squash with me at Thanksgiving to our cabin but forget it there and left it till the following spring. Five months later I found it perfectly intact and decided to do an experiment. I bought another spagetti squash and cooked both side by side and served them for dinner with red sauce. The five month old squash tasted better than the fresh one.

What I've started doing now is trying as many different varieties of squash that I can find, and save the seeds from each one. My favorate so far is Kabocha, which makes a good pumpkin pie filling (it's pumpkin shaped, so who needs to know). Lots of vitamin A!

 

I dry some thin and salt them - we eat them just like potato chips. Only healthier.

Some I dry sliced thick and unsalted - these I rehydrate then add to casseroles, pizzas, layered meals

Most I dice in 3/4 inch cubes - Always rehydrate squash before using in a recipe, if you don't the flavor will be off and the texture will be gummy.

2 cups of dehydrated yellow squash (cover with warm water in a pot and leave it while you gather the other items)
1 cup chopped onion
1 teaspoon salt
1/4 teaspoon freshly ground pepper, or to taste
water
4 tablespoons bacon grease (or butter)
1 cup saltine crackers, crumbled (I use croutons grinded up in the processor because I make my own)
1/2 cup milk
1 cup shredded Cheddar cheese

Add onion, salt and pepper to the squash (it should still have some water in it )
Cover and cook the squash until tender, stirring occasionally and adding more water if necessary. Drain the squash and onions; return to the pan and stir in the bacon grease. Taste and adjust seasonings, adding more salt and pepper to your taste.

Butter a 1 1/2-quart baking dish well. Stir 1/2 the crumbled crackers into the squash mixture, and turn into the buttered casserole. Pour the milk over the squash and sprinkle with the cheese and crumbs. Bake at 350°, uncovered, for 20 minutes, until the milk is absorbed and the squash casserole is bubbly. Serve hot. Serves 4 to 6.

 

I dry some thin and salt them - we eat them just like potato chips. Only healthier.

That one we do and is a favorite, I will take them and put them out at parties and they disapear before the potato chips.

THX for the tips and recipe will try that one in the next couple of days.

 

I'm trying a new recipe tonight using some dried zuccini and if I love it I'll post it here.

 

Most of the traditional harder rind squashes will keep many months if cured properly and don't have any blemishes or a stem scar. Waltham Butternut in particular is a top keeper variety and will easily keep for me for 6-7 months at a moderately humid 65F if I reset them on something soft, be sure they have airflow, don't let them touch each other much and don't stack them up. I use old rags and wooden crates or baskets. They just get sweeter and richer with time. I inspect them frequently and cook any that get any soft spots or other signs of damage.

Pumpkins usually keep well, too. Acorns and delicata aren't traditionally good keepers but I have some 6 months old this year that still look good.

It's too hot here to do a functioning root cellar. Winter squashes keep better for me than anything else.

 

We planted a spaghetti squash this summer and are looking forward to saving the fruits to use over the course of the winter.

This may be asking how to defy the laws of physics, but short of having a basement, etc., anyone have any good ideas on how to keep the squash 'cool'?

Thanks!

 

I kept a bunch of spaghetti squash from the fall right in my pantry in a basket. They were picked in September/october. It's now May 28 and we'll be eating the last one tomorrow. So 8-9 months. I had one go bad and it leaked, this last one is in 'good' condition. Not firm and fresh but intact and the center should be fine. The rind is soft but not squishy and it smells normal.