Fall is officially here, which means for now, it’s time to wave farewell to our heirloom summer squash and make room in your restaurant for our fall squash. Our fall selection includes an eye-catching acorn squash, a sunny yellow colored spaghetti squash and a smooth mild flavored butternut squash. While we’re eager for your customers to enjoy our fall squash, when correctly stored, you can always prepare it when you’re ready; so there is no rush. Here is how to store our squash to ensure its fresh quality is preserved.
Store Fall Squash At Room Temperature
No need to peel butternut squash when storing it. It is actually best to store while raw and whole in a cool, or room temperature place like on a countertop. When you store it this way, it can last between one to three months. This same process applies to spaghetti and acorn squash but lasts for about one month.
Butternut Squash– If you decide to store your butternut squash in the fridge, it is okay to peel it. Start by peeling and cutting your squash in whichever way you choose (cubed is usually most common) and store it in a freezer bag or airtight container for up to a week.
Spaghetti Squash– To store spaghetti squash in the fridge, simply seal it by wrapping it tightly in plastic wrap to avoid air and bacteria. If you don’t want to use plastic wrap, store it in an airtight container. Use within one week of storing.
Acorn Squash– Cut and remove pulp, wrap tightly in plastic wrap, and within four days of cutting, be sure to use it. The same process applies for storing cooked acorn squash.
Butternut Squash– If you don’t plan on using your squash within a few weeks after purchasing, freezing is the best option. To store it in the freezer, follow the same steps as you would if you decided to freeze it by peeling it, and then cutting it the way you would like. You can either decide to store them in a freezer bag (be sure to label with the date), or in an airtight container. If you are worried they will stick together, after cutting the squash, evenly assemble them on a baking sheet and freeze them. Once they are completely frozen, transfer them to a freezer bag or an airtight container. When stored this way, it will last anywhere between three and five months.
Acorn Squash– Unlike butternut squash, acorn squash must be cooked before storing it in the freezer. After cooking and removing the pulp from the skin, cut it in chunks or however you choose and place it in an airtight container or freezer bag. This squash can last up to 12 months.
Spaghetti Squash– To store spaghetti squash, remove the seeds and pulp after cutting in half. Once cut in half, place both halves on a baking sheet flesh-side down to freeze individually and avoid sticking. Once completely frozen, transfer both halves from the baking sheet into a freezer bag or an airtight container. This squash can last up to 5 months when frozen.
BAYWATER FARMS HAS THE RIGHT PRODUCE FOR YOU
Baywater Farms is a family-owned and operated farm servicing Baltimore, Washington D.C., Maryland, Delaware beaches, and the Eastern Shore. We are capable of meeting the demands of your produce distributor, restaurant produce supplier, CSA produce supplier, or wholesale produce supplier while maintaining the integrity and character of a small farm. When you work with Baywater Farms, you work with an experienced, ethical, and local farm dedicated to providing the highest-quality heirloom produce.