Winter Squash Storage

Backyard gardens can produce fresh food well into the winter. Squash that are harvested in the late fall and remain in storage up to several months can be utilized all winter in our kitchens by following proper storage techniques.

To prolong the viability of winter squash as food, it needs to be picked when mature. A good way to determine this is by trying to puncture the squash skin with a thumbnail. If it easily breaks the skin; the fruit is still immature and needs to remain on the vine for another week or two.

Once mature, cut the stem 2 inches from the fruit. Research has shown that most winter squash (except for Hubbard type) do not store well without their stems.

If possible, cure the pumpkins before placing into storage. On a backyard gardener scale, this can be done by placing them in an enclosed area with a small heater over ten days at 80°F.

Even after harvested, squash is still a living organism, as it is respiring while held in storage. The trick is too slow down this process and prevent rots to enable them to last a long time. Once cured, the squash should be stored in a cool area with temperatures somewhere between 50 to 55°F and humidity around 75%. If the humidity around the winter squash is too low, the surrounding air will start removing water from the fruit, decreasing the shelf life.

Spiralized winter squash can be used in a variety of dishes and recipes. Photo credit: Tom Butzler

Occasionally check on winter squash during the winter. If decay is noticeable, those fruits need to be discarded immediately or used for that night's meal (with the decay spot cut out).

With proper harvesting and storage of winter squash, your garden can provide for the dinner table well into May, just in time for a new gardening season.

Storage Life of Squash Types

• Spaghetti 4 to 6 weeks
• Acorn 4 to 6 weeks
• Delicata 1 to 2 months
• Pumpkin 2 to 3 months
• Butternut 3 to 4 months
• Hubbard 5 to 6 months
• Kabocha 6 to 8 months