winter squash extras, store them cooked or uncooked?
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!
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!