Winter squash such as butternut and kabocha is cured after harvest so the skin hardens. That is what lets it keep.
Storing
- Keep whole squash at room temperature, out of direct sun, with space around each one.
- Check now and then for soft spots and use any marked squash first.
- Once cut, wrap the cut side and keep it in the fridge for a few days.
Four easy ways to cook it
- Roasted: cut into wedges, toss in oil and salt, and roast until soft and browned at the edges.
- Soup: soften onion, add roasted squash and stock, and blend.
- Mash: steam and mash with butter and black pepper.
- In a salad: roasted cubes with leaves, seeds and a sharp dressing.
The seeds can be rinsed, dried and roasted with a little salt.