Butternut Squash

Ready to harvest when they turn a peanut color and the stem is brown.


Choose squash that is heavy for its size.

  • Cut your squash from the vine rather than pull it. It keeps better that way.
  • Leave a two-inch stem if you can. The stem is another protection against early rot.
  • If you’re expecting a frost, harvest your squash the day before. A heavy frost will damage your squash, making it more likely to rot.
  • If you want to kill all the bacteria on the squash, you can dip them in a 10:1 water-to-bleach solution and air dry them. (I don’t do this.) Then, store them in a cool place.
  • When harvesting squash that are not mature, use them quickly. They won’t be as sweet as mature squash, but they’re still delicious. They won’t store well.


Store butternut squash in a cool, dark place for up to a month. Once cut, refrigerate unused portion.


Cut them as soon as they are the right color and the stem is grey/brown and very hard. They keep beautifully.

Various catalogs mention “curing for 7 to 10 days in the sun to harden the rind, which increases the storage quality.”



Fat free, cholesterol free, sodium free, good source of fiber, potassium and magnesium, excellent source of vitamins A and C.

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