Violin squash is harvested in the fall, when the skin has hardened and turned orange in color. Proper storage is aimed at preserving the peel, just like for other varieties of pumpkins. Until the butternut squash is opened, it is not necessary to place it in the refrigerator or freezer, unless the skin is damaged. Freshly picked pumpkins can also be dried, then stored in a cool, dry place to keep them fresh for a long time.
Steps
Method 1 of 3: Keep the Violin Squash Fresh
Step 1. You can store whole squash in the dark, in a cool place, for up to a month
As long as the skin is completely intact, it is not necessary to place the pumpkin in the refrigerator. Moisture from the refrigerator would cause it to soften and deteriorate quickly. To preserve it over time, it is best to store it in a cool place, for example in the cellar or in the basement. Place it on a shelf and not on the floor, where cold and wetness could cause it to rot.
- When it begins to deteriorate, dark or mushy areas will form on the pumpkin.
- If the squash has a broken stem or bruises, check it often and try to use it before the others, as it will tend to go mushy and rot faster.
Step 2. Peel the squash if you intend to refrigerate it
An easy way to remove the peel is to use the peeler, but first you have to remove the whole stem using a large knife. After removing the stalk, peel off the orange peel layer to expose the brighter-toned pulp.
You can cut larger pumpkins in half before peeling them. The individual pieces will be easier to handle
Step 3. Cut the pumpkin if you prefer to keep it in small pieces
Cut it horizontally, exposing the seeds contained in the widest and most rounded part. Remove the seeds using a spoon before cutting the squash into smaller pieces. You can slice it, cut it into cubes or give it the desired shape.
- Consider how you intend to cook butternut squash. The cubes are suitable for cooking in the oven, while if you intend to prepare vegetable spaghetti it is better to create spirals.
- Be careful when handling a sharp knife. Don't move the blade in your direction when cutting the pumpkin.
Step 4. Store the squash in the refrigerator, in a closed container, for up to 5 days
Transfer it to a container or plastic food bag, making sure it is tightly sealed before storing it in the refrigerator. You can cut the pumpkin to fit the size of the container. Throw it away if it becomes mushy or dark spots form.
- If you don't want to cut the whole pumpkin right away, you can wrap it carefully with a few layers of cling film.
- Even when cooked, the pumpkin will have more or less the same duration.
Step 5. Keep the squash away from apples, pears and other fruits which can accelerate ripening
These fruits produce an invisible gas, called ethylene, which causes the pumpkin to rot faster. The list also includes bananas, peaches, and avocados, so try to keep your squash as far away from these fruits as possible.
If you have stored raw or cooked pumpkin in an airtight container, the problem does not arise. Ethylene can only impact raw pumpkin if you store it in an open container or out of the refrigerator
Method 2 of 3: Freeze the Violin Squash
Step 1. Remove the stalk and peel from the pumpkin
Use a sharp kitchen knife to remove the stalk at the base, so you can handle the peeler more easily. Remove the orange peel layer to expose the pulp of a brighter shade.
Take precautions when using a sharp knife to avoid the risk of injury. Place the squash on a flat surface, such as a cutting board, then hold it steady with your non-dominant hand. Direct the blade away from the body and fingers as you remove the stem
Step 2. Cut the squash in half and remove the seeds
Place the squash on a flat surface. The seeds are contained in the widest and most rounded part. To access them, cut the squash in half horizontally with a sharp knife, then remove them by scraping the pulp with a spoon.
Direct the blade away from your body when you cut the pumpkin in half
Step 3. Cut the pumpkin into 3 cm cubes
They don't have to be perfectly identical, but still try to keep the size uniform so they all freeze at the same rate. Cut the two halves of the squash into small pieces with the knife.
- You can puree the pumpkin or create spirals. However, be aware that it may freeze and also spoil faster than cubes due to the small size.
- To get the spirals, divide and clean the squash as you normally would, then use the vegetable spiralizer to make thin spaghetti-like strips.
Step 4. Spread the squash on a baking sheet in a single layer
Use a baking sheet that you can leave in the freezer for a while without compromising the rest of the preparations. The pumpkin pieces must solidify before they are placed in the container for long-term storage. Make sure they are not overlapping so that they freeze evenly on all sides.
- To prevent the pumpkin pieces from sticking to the pan you can line it with baking paper.
- You can also freeze pumpkin "spaghetti" in the same way. If you have chosen to purée it, you can freeze it directly in a container or ice cube mold.
Step 5. Freeze the pumpkin pieces for an hour until completely solid
Place the pan directly in the freezer, then set the timer. When an hour has passed, test the consistency of the pumpkin by touching it. Make sure it has hardened on all sides.
This method allows you to extract some of the water from the pumpkin and ensures that it lasts a long time without becoming mushy. In addition, it prevents the individual pieces of pumpkin from sticking together in order to be able to defrost only the amount needed at the time of use
Step 6. Transfer the pumpkin pieces to a container or bag suitable for freezing food
Make sure it can be sealed and is resistant to low temperatures. Leave a couple of inches of empty space to allow the pumpkin to expand.
If the pumpkin pieces stick to the pan, just leave them for 1 minute at room temperature
Step 7. Label the container with the freezing date
This way you won't risk forgetting how long you've been storing the pumpkin in the freezer. If you used a bag, you can put the date on the outside with a permanent marker, otherwise you can use an adhesive label and stick it on the container.
Thanks to the labels you will know which pumpkin to use first, that is the one you have kept the longest in the freezer
Step 8. You can keep the pumpkin in the freezer for up to 8 months
During this time you can use it whenever you want. After 8 months, it may go mushy, lose flavor, or develop cold burns, so try to use it early.
You can also store cooked squash in the same way. Place it directly in an airtight container and freeze it. It will last about as long as raw pumpkin
Method 3 of 3: Dry the Violin Squash
Step 1. Dry the pumpkin in the sun for ten days
Exposed to sunlight, it will lose some of the water, harden and keep longer. Detach it from the plant, being careful not to break the stem, then place it on a drying net placed in a sunny area. After about 7 days, touch it to test its consistency. If the peel does not yield under finger pressure, the pumpkin is ready to be stored.
- The ideal is to store the pumpkin in an environment with a temperature between 27 and 29 ° C and a humidity of 80-85%. If you don't have the option to keep it outdoors, you can place it next to a radiator and use a fan to circulate the air.
- The petiole must be at least 5 centimeters long. If the squash has a damaged skin or stalk it won't keep for long, so it's best to use it as soon as possible.
Step 2. Wash the pumpkin to eliminate bacteria
Dilute 1 part of bleach in 10 parts of water, then immerse the pumpkin in the bowl and rotate it on itself. Diluted bleach will remove bacteria and fungal spores that could damage the pumpkin. After washing, rinse the squash with clean water and dry it thoroughly with a soft cloth.
- If you prefer, you can use vinegar instead of bleach. Dilute 1 part vinegar to 4 parts water and wash the pumpkin as you normally would.
- Washing the pumpkin increases the chances that it will keep for a long time. You can try to store it without washing it, but it may spoil faster than normal.
Step 3. Find a cool, dry place where the temperature is between 10 and 13 ° C
This is the ideal temperature range for storing butternut squash. For example, you could keep it in the basement. To get the best possible result, the humidity should be between 50 and 70%.
If the temperature drops below 10 ° C, the butternut squash will freeze and spoil. You can store it above 13 ° C, but bear in mind that it will spoil faster than normal
Step 4. Store the squash on a shelf out of moisture
Moisture tends to soften butternut squash which will spoil prematurely, so be careful where you store it. Keep it away from the cold floor to prevent it from rotting. The ideal is to place the pumpkins on an open shelf, well spaced from each other.
You can wrap the pumpkins individually in newspaper and eventually place them in a cardboard box to protect them from moisture. In this way, however, it will be more difficult to see any stains or delicate parts
Step 5. You can store the pumpkins that you have dried in the sun for up to 3 months
If dried properly, butternut squash can last longer than in the refrigerator. The important thing is to remember that the duration can vary from pumpkin to pumpkin. Some may become mushy or rot after only two months.
- Pumpkins with damaged skins or stalks won't last long, so check them out.
- If the pumpkins have been exposed to frost they will not last up to 3 months. The advice is to eat them as soon as possible.
Step 6. Inspect the pumpkins once a week to make sure they are undamaged
The peel could be damaged by moisture, bacteria or mold. It must keep the original light orange color. If you notice that in some places it has turned greenish or brown, move the pumpkin away from the others.
- Generally, if the pumpkin shows water marks, it is still edible, but it is good to use it immediately. On the other hand, if there are any soft greenish parts, it is best to throw the pumpkin away as it has been attacked by mold.
- If the pumpkin has softened, it means that it will soon spoil, so it is best to use it immediately so as not to risk having to throw it away.
Advice
- The shelf life of pumpkins depends on the variety. Violin squash has roughly the same lifespan as the classic Halloween pumpkin, which is shorter than other varieties.
- Make sure the pumpkins you grow in your garden are ripe before harvesting them. Violin squash has a uniform orange color when ready to be detached from the plant.
- Don't cut the squash until you are ready to cook or freeze it. This way it will keep longer without taking up space in the refrigerator.
- Pumpkins with damaged skins or stalks will spoil sooner than others, so try to use them as soon as possible.
