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winter squash extras, store them cooked or uncooked?

nasv Nov 5, 2010 03:46 PM

My wife and I enjoy winter squash but we can't always finish an entire butternut squash or an entire acorn squash, etc... What's the ideal way to store extras?

Should I anticipate what we'll eat before cooking? Say, half a butternut squash? Cook up half and eat? The other half, wrap up and into the fridge? If so, how long will it last?

Should I cook the entire thing and just refrigerate the remainder for eating within the next few days?

Just curious, thanks chowhounds!

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  1. Cherylptw RE: nasv Nov 5, 2010 04:23 PM

    If you know you'll want the extras again within a few days just cook the entire dish & store leftovers in a sealable container. If you only want to cook half a squash, the other half will store well for a couple of weeks in the crisper of your fridge wrapped tightly in plastic wrap & into a freezer bag.

    Soup made from squash freezes well, however, I find that other cooked dishes like casserole or saute for example, does not thaw well when frozen. It tends to retain the water. You can freeze uncooked diced/sliced squash if you'll be using it for a dish in which presentation doesn't matter. Hope this helps!

    1. s
      smtucker RE: nasv Nov 5, 2010 05:02 PM

      We cook the whole squash, and then eat the leftovers. Since we both work from home offices, the leftover squash finds its way onto our lunch plates. Lately, I have been cooking extra squash because I am enjoying a squash, apple and curry soup.

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