Harvesting and Storing Butternut Squash Throughout the Winter

"The rind was so hard that Ma had to take Pa's ax to cut the squash into peices. When the peices were baked in the oven, Laura loved to spread the soft insides with butter and then scoop the yellow flesh from the rind and eat it."

~ Laura Ingalls Wilder, Little House in the Big Woods

Butternut squash is one of the easiest crops to grow. Because of this, we plant a lot! Usually, I fear for some of our harvest because they can overwhelm you when ready at the same time. This is not so with butternut squash because they "keep" for you if properly harvested and cured.

My husband brings them in by the barrel and it is very satisfying to know that you will have some source of free, fresh food throughout the autumn and winter months. These butternut squash will provide our family with vitamin A, C, potassium and fiber.

Here are some ways we enjoy them:

• Peel them (and remove seeds), cut them into cubes, steam them until tender (remove water) and stir in coconut oil until they are all coated. Serve with rice (simmered in bone broth is best) and a green salad.

• Peel them (and remove seeds), cut into cubes, coat with olive oil, sea salt and Italian seasoning. Roast them in your oven until squash is tender and a bit caramelized (we have done this over a barbecue pit in a rack which was also very tasty).

• Our favorite way to use them is in creamy butternut squash soups! I will share our recipe soon.

Harvest Tips

• It is best to harvest them prior to the first frost, when the skins are tough and hard (and can not be punctured by your thumb nail).

• What we learned (after the fact) was that we should have left at least 2 inches of the stem on each squash to deter the growth of bacteria (thankfully we didn't end up with too many casualties last season). The proper way to remove your squash from the vine is by cutting it with a knife (don't rip them off).

• Use any split-looking squash first as they will not store well (you will notice some scarred ones in the barrel). 

How to "Cure" and Storage Tips

• In order to store them for a long period of time, you need to cure them first. Simply lay them out for a few weeks in the sun right after they are harvested (unwashed).

• When the proper time has elapsed, store squash in a dark, dry and cool location with good air circulation (basement, root cellar or garage perhaps). Do not let them freeze.

• It is best to store them in a single layer without touching each other (if space permits). Placing them on a pallet is a good idea.

Last season, we were able to enjoy our butternut squash all the way through the following spring!

This post may be shared with some or all of the following link-ups: Modest Mom Monday's, Make it Yourself Mondays, Homestead Barn Hop, Natural Living Tuesday's, Teach Me Tuesday, Domestically Divine Tuesday, Raising Homemakers, Make Bake Create, Wise Woman Link Up, Wildcrafting Wednesday, Whatever You Want Wednesday, Frugal Days, Sustainable Ways, Simple Living Wednesdays, Homemaking Thursdays, From the Farm Blog Hop, Farmgirl Friday and Deep Roots at Home. Thank you lovely ladies for hosting these.