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You need to blanch it first. Blanching is: Putting the vegetable in boiling water for a few minutes. Place vegetable in a large pot of boiling water for about 4 to 5 minutes.Remove the vegetable and directly place in a bath of ice water to stop the cooking process. Drain and place in an air tight container or freezer bags and then place in the freezer.

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15y ago
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14y ago

Research shows some disagreement on this as regards all winter squash. Pick when a thumbnail will not easily penetrate the skin (if it does, use first) and or it reaches full color. Most squash can take a light frost, but not a full one.

Harden pumpkins by placing in a warm, dry place for approx. 2 weeks, and then store in a cool (like 50-not cold) dry, dark and airy location. I have read Butternut and Hubbard squash do not need to be hardened, and can keep up to a year. Acorn should not be hardened, and does not store as long.

Fuller directions here, http://urbanext.Illinois.edu/hortihints/0410c.html and good pictures here, http://www.stevenscountycsa.com/veggie-id/wintersquash/

Thank God for good food-and taste buds!

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Q: How do you store winter squash?
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