Michigan State University Extension
Preserving Food Safely - 01600153
10/13/97

STORING SQUASH

 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.     

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