About Me: At Catena Farm we grow many varieties of winter squash such as: acorn, pumpkin, koginut (a new variety of kabocha and butternut), butternut, kabocha, spaghetti squash, and a few heirloom varieties. Winter squash gets its name because it can be stored over winter for an extended period after a fall harvest. Winter squash is a low-calorie food and a good source of complex vegetable carbohydrates and dietary fibre. It is an excellent source of vitamin A, C, B6, potassium, and manganese. Winter squash can be baked, grilled, boiled, mashed, pureed, and frozen for use well beyond the wintertime.
To store: Store in a cool, dry, dark place at around 12 degrees Celsius, but make sure they do not freeze. Under the best conditions they should keep for around 6 months. They get sweeter in storage as the starch converts to sugar. If you notice some of yours are starting to soften in storage, just roast, blend, and freeze and have it ready for soups, pizza, or pasta sauce….even desserts!
Note* While spaghetti squash is technically a winter squash it doesn't store as long as some of the others. Keep it in the same conditions as noted above but it has a storage life of around 3 months.