Michigan State University Extension
Preserving Food Safely - 01600153


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.

Go To Top of File &&&&&& MSU Extension Home Page &&&&&& Main Page for this Data Base

This information is for educational purposes only. References to commercial products or trade names does not imply endorsement by MSU Extension or bias against those not mentioned. This information becomes public property upon publication and may be printed verbatim with credit to MSU Extension. Reprinting cannot be used to endorse or advertise a commercial product or company. This file was generated from data base 01 on 03/09/98. Data base 01 was last revised on 10/13/97. For more information about this data base or its contents please contact [email protected] . Please read our disclaimer for important information about using our site.