All these courtesy of the local Farmer's Markets. I don't even know what kind some of them are. I plan to stash them in the basement through the winter to keep eating locally when nothing is growing. I started them in a big tupperware bin, but apparently they need to breathe a little. That's what someone told me at the market, and the ones that had already been in the bin for a couple weeks had moldy stems, so from now on I'll keep the lid off.
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Do you have any idea which types of squash keep well and which don't? I used to think that they all kept for months and I ended with some rotting food.
Yes. Generally, the thicker the skin the longer they seem to keep. So a hubbard would out perform a butternut. Conditions are also important. They seem to want a cool temp and some air flow. I keep pretty vigilant, and when one starts to go I eat it up.
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