Different squashes have a different balance of starches and sugars when harvested that affect how long they are good for - but also when it’s best to eat them!

In general, if not eaten right away, the ideal conditions for storing squashes is in a cool ~15C, dry, well-ventilated area. However, any more or less spot in your home that has a more or less stable temperature will easily keep them for a couple of months. Also, avoid handling them by the stem and bruising them!

A good rule of thumb is to eat small squashes first and large ones last!

Delicata, Spaghetti & Acorn

Both are “ready to eat” squashes! They will keep their optimal taste for 2.5 to 3 months after being picked (until mid to end of December).

Kabocha

A lesser known squash, kabocha are best 1 to 1.5 months after harvest (mid to late November). Depending on the variety, they can store 4 to 6 months after that. Tulips piercing through? Time to eat your kabocha!

Butternut

Butternut squashes are the longest to reach their peak taste - it is best to wait 2 months for those starches to transform into delicious sweetness (Holiday soup, maybe?!) But you can also keep them up to 4 months after that (Spring barbecue, anyone?!).

Seed and Pie Pumpkins

These are also "ready to eat" and can keep for 3-4 months after being picked!