How to store Winter Squash:
Store whole squash in a cool, dark, dry place. If uncut, some varieties can last up to 3 months.
Rinse squash under running water before peeling or cutting. Once cut, wrap tightly in plastic wrap or seal in a bag; store in refrigerator for up to 1 week.
You can freeze cooked squash to use later in main dishes, soups, chili or baked goods. Pack meal-sized amounts in freezer bags or containers. Use within 1 year.