Want your squash to last even longer? Keep it away from apples, pears, and bananas. These guys produce ethylene gas, which ripens things. It will make your squash age faster.
Don’t wash it until you’re ready to use it. Moisture is the enemy. A dry squash is a happy, long-lasting squash.
If you see a little minor nick or scratch on the skin, eat that one first. It’s a weak point where the rot army will eventually breach the walls.
And for the love of all that is holy, don’t store it next to raw meat on the counter. Come on. You’re better than that.
The Final (and Most Important) Verdict
So here’s your cheat sheet, friend: whole on the counter: 1-2 months. Cut in the fridge: 3-5 days. Cooked in the fridge: 3-5 days.
But honestly? The best advice I can give is this: stop being intimidated by the big orange beast. It’s not going to bite you. Cut it open, roast it up, and eat it. It’s delicious.
Don’t let that beautiful squash become a fossil on your counter. You’ve got a timeline now. Use it. And maybe, just maybe, invite me over for that soup you keep promising.
