Michigan
State University Extension
Preserving
Food Safely - 01600153
10/13/97
Summer squash are usually not stored but can be held in
the refrigerator in a plastic bag for about 2 weeks.
Winter squash harvested without a stem will not store
well. Before being placed in the storage area, the fruits
must be cured. The area used for curing should have a
temperature of 75 to 80 degrees Fahrenheit and good air
circulation. If no other area is available, place the
squash near the furnace. Curing will harden the rinds
and help heal wounds but not bruises.
After curing, which takes about 2 weeks, store the squash
in a dry place at 55 to 60 degrees Fahrenheit. If the
temperature is greater than 60 degrees Fahrenheit, the
squash will lose moisture and become stringy.
Acorn squash are not cured, but when stored at 45 to 50
degrees Fahrenheit, will keep 35 to 50 days. If acorn
squash are cured, they will dry out and become stringy.