Store Well, Waste Less
- 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.
Last updated: 12/20/17