Today, I’m harking back to last fall, when I posted my method for keeping winter squash and pumpkins for months after harvest. If you missed that post, you can access it here. The proof that my storage method works? Just look at this picture I took today, June 2, 2014, of my leftover squash and pumpkins from the fall of 2013. Only one acorn squash and one pumpkin have any bad spots on them.
It has been about 9 months since I picked and washed these babies. I had twice this much squash to begin with, so obviously I grew too much and didn’t give enough away. Now I’ll have to roast, puree, and freeze the remainder. That’s okay. You never know when a crop will fail the next year, and if that happens, I won’t have to worry about having enough pureed pumpkin and squash for pies and soup next winter.
If you didn’t try my method last year of saving your squash and pumpkins over the winter and spring months, I urge you to do so this year. It really works. The proof is in the picture.