Winter Squash
Hard-shelled and long-keeping — one of the best-storing vegetables in the fall box and a kitchen workhorse all season.
Store in
Cool & dark counter or shelf — not the fridge
Keeps for
1–3 months whole; cut: wrap tightly, 1 week
Best eaten
Roasted or blended into silky autumn soup
Prep tip
Save the seeds rinse, season with oil & salt, toast
What It Is
Section titled “What It Is”Cold Springs Organics grows several varieties of winter squash — including butternut, delicata, and acorn — harvested in late summer and fall. Hard-shelled and sweet-fleshed, they’re one of the best-storing vegetables in the box and a fall kitchen staple. Each variety has a different character: butternut is smooth and creamy; delicata is sweet with edible skin; acorn is slightly nutty with a tender, scoopable cavity.
Watch the Video
Section titled “Watch the Video”Download the Guide
Section titled “Download the Guide”How to Store It
Section titled “How to Store It”Keep whole squash in a cool, dry spot at room temperature — a shelf, counter, or basement works well. Do not refrigerate whole squash; cold breaks down the flesh prematurely. Properly stored, most varieties last 1–3 months. Once cut, wrap tightly and refrigerate for up to a week.
How to Prep It
Section titled “How to Prep It”The skin is hard — use a sturdy chef’s knife on a stable cutting board. For butternut, peel first with a vegetable peeler then cut in half and scoop out seeds. For delicata and acorn, the skin is edible and softens in cooking — no peeling needed. Scoop out seeds and stringy fibres with a large spoon. Save the seeds: rinse them, toss with olive oil and salt, and roast at 350°F (175°C) for 15–20 minutes until golden and crisp.
How to Cook It
Section titled “How to Cook It”- Roasted halves — place cut-side down on a lightly oiled baking sheet at 400°F (200°C) for 40–55 minutes until completely tender. Flip, add a pat of butter, and serve in the shell.
- Cubed and roasted — peel, cube, toss with olive oil, salt, and fresh sage; roast at 425°F (220°C) for 25–30 minutes until caramelized.
- Soup — roast or simmer squash flesh with onion and broth; blend until smooth with a pinch of nutmeg and a splash of cream.
Quick Meal Idea
Section titled “Quick Meal Idea”Stuffed delicata — halve lengthwise and scoop out the seeds. Brush with olive oil, season with salt, and roast cut-side down at 400°F (200°C) for 30 minutes until tender. Flip and fill with a mixture of cooked wild rice or farro, dried cranberries, toasted pecans, and a drizzle of maple syrup. Return to the oven for 10 more minutes.