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  • FIRST POST
    • AlwaysHappy
    • By AlwaysHappy 6th Dec 08, 6:46 PM
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    AlwaysHappy
    How long does a butternut squash keep?
    • #1
    • 6th Dec 08, 6:46 PM
    How long does a butternut squash keep? 6th Dec 08 at 6:46 PM
    Yikes! Have just found a butternut squash in my garage which got delivered in my vegetable box - perhaps 6 weeks ago. It still looks the same, will it be ok or should I be throwing it out and slapping my wrist for being so wasteful?
    I'd left it to one side as I didn't know what to do with it, so again, ideas would be great. Many thanks.
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Page 1
  • Zazen999
    • #2
    • 6th Dec 08, 6:50 PM
    • #2
    • 6th Dec 08, 6:50 PM
    Properly hardened they will keep until the Spring.

    Halve it, take out the seeds and fluffy bits, peel it and slice it [so that the outside bit is about an inch thick], and roast in oil with paprika. Lovely.
    • thriftlady
    • By thriftlady 6th Dec 08, 7:31 PM
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    thriftlady
    • #3
    • 6th Dec 08, 7:31 PM
    • #3
    • 6th Dec 08, 7:31 PM
    You will know if it has gone off because it will have soft, discoloured patches on it. As Zazen says it will keep for months especially somewhere cool like a garage. All winter squashes (pumpkin, butternut etc) keep really well
  • champys
    • #4
    • 6th Dec 08, 8:00 PM
    • #4
    • 6th Dec 08, 8:00 PM
    Yes they should last for months in a cool spot - as long as the temperature remains above zero/

    As for what to do with it, some of the easiest dishes to use it in are soup or risotto. Alternatively, cut it in half (if it is not too big), spread olive oil and crushed garlic on the cut sides and bake cut side down in the oven to serve as a side dish. Or cut into chunks and use in mixed roast winter veg.
  • PixiePie
    • #5
    • 6th Dec 08, 10:20 PM
    • #5
    • 6th Dec 08, 10:20 PM
    I had one in our larder for about 4 months - cooked it (just simply roasted it) and it was yum. They seem to keep forever in a nice cool dark place

    We tend to have it weekly and do the following with ours:

    Make soup (from raw ie not roast first) (1 squash, 2 leeks, 2 carrots, 2litres stock, cumin and coriander - simmer for about 1 hour (we like ours really squishy, probably could get away with 35 mins if you chunk small), bung in a tablespoon of red lentils 30 mins before the end, then cool for 10 mins and blend) (we love this with seedy bready and a dash of chipotle tabasco sauce on top)

    Cut into chunks (skin on) and roast then:
    Have as a side dish with chicken thighs or something
    Have as a side dish, but with extra roast veg (eg onions, leeks, carrots etc)

    Halve and roast until soft, scoop out, mix with cous cous and herbs, and put back in the shell, bake with some cheese on top (sometimes go all exotic and fry off some onions and garlic and mix in too! Or use up any left over meat by mixing it in as well)

    Make into mash (roast then mash up)

    Put chunks on kebabs

    Umm, that's about all I can think of from the top of my head - but I'm knackered...will have another think
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  • Greatexpectations
    • #6
    • 7th Dec 08, 12:31 AM
    • #6
    • 7th Dec 08, 12:31 AM
    ooh this has just reminded me that I still have a butternut squash in the cupboard that has been there more weeks than I can remember - thanks all for the advice and recipe ideas - I won't throw it out now but will hopefully make something tasty instead.
  • SpoonyOh
    • #7
    • 7th Dec 08, 1:30 AM
    • #7
    • 7th Dec 08, 1:30 AM
    I kept one in my fridge for three weeks, then parboiled and mashed it for my baby - he quite liked it and it tasted good. The rest went in the freezer for future consumption. My pumpkin didn't fare so well outside of the fridge sadly.....
  • fishing-girl
    • #8
    • 7th Dec 08, 11:48 AM
    • #8
    • 7th Dec 08, 11:48 AM
    i had one in the fridge for 6 months, my husband eventually painted a face on it and a note that said EAT ME.it was still fine.
    • MRSTITTLEMOUSE
    • By MRSTITTLEMOUSE 7th Dec 08, 12:04 PM
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    MRSTITTLEMOUSE
    • #9
    • 7th Dec 08, 12:04 PM
    • #9
    • 7th Dec 08, 12:04 PM
    I keep my veg outside in a shaded garden shed.Stuff keeps for ages in here.I've just used a squash I bought in April.It was still perfect and tasted lovely.
  • mummysaver
    They keep for ages and ages. I cut mine in half, scoop out the seeds, plop on a bit of oil, garlic powder and paprika and roast, then scoop out the flesh (much easier than peeling them). They make great soup, mash, curry with chick peas, with bacon in a risotto.

    Don't forget to wash off the seeds, pop them on a baking tray, sprinkle with salt, and chilli if you like, and bung in the oven as it cools down, nice toasted seeds to go with a glass of wine!
  • Mander
    I'm sure it will be fine--they keep for months in a cool place. I never peel them first before cooking. I tried it once, following a recipe, and it was just too hard! I always cut them in half and put them cut side down in a baking dish with a little water in the bottom, and bake until the skin is turning brown and the flesh is soft.
    • AlwaysHappy
    • By AlwaysHappy 7th Dec 08, 5:21 PM
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    AlwaysHappy
    Thanks so much for all the replies, it doesn't look as if its changed texture so looks like thats at least one more meal taken care of!!
    • newlywed
    • By newlywed 8th Dec 08, 9:34 AM
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    newlywed
    Make soup (from raw ie not roast first) (1 squash, 2 leeks, 2 carrots, 2litres stock, cumin and coriander - simmer for about 1 hour (we like ours really squishy, probably could get away with 35 mins if you chunk small), bung in a tablespoon of red lentils 30 mins before the end, then cool for 10 mins and blend) (we love this with seedy bready and a dash of chipotle tabasco sauce on top)
    Originally posted by PixiePie
    sounds yum. Just decided what to do with the bnut squash that's been sat for 3 weeks in the kitchen
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  • looktothefuture
    I've grown up on all sorts of squash and from experience, they can keep for up to 4 months if they are kept in a cold and dark place.

    I do so many different dishes with butternut squash - I do soup, mash, rissotto, roasted squash - and loads loads more!
    • AlwaysHappy
    • By AlwaysHappy 17th Jan 11, 8:30 PM
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    AlwaysHappy
    How long does a butternut squash last?
    I bought a butternut squash in December (when they were on offer at aldi for 69p), totally forgot about it until came across it in the cupboard just now. Looks ok, but don't want to roast it, waste the electricity and it be off - how can i tell if its ok?
    Many thanks Always Happy.
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    • diluvsdiscounts
    • By diluvsdiscounts 17th Jan 11, 8:36 PM
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    diluvsdiscounts
    I have made a butternut squash rissotto tonight with my last one that I grew in the summer.
    I'm certain yours won't be off.
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    • ifonlyitwaseasier
    • By ifonlyitwaseasier 17th Jan 11, 8:36 PM
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    ifonlyitwaseasier
    so long as it's not "squashable" you'll be fine
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  • sarahsarah
    If it goes off it will just be the skin that goes off first, or a bit of mould will grow on the nobbly bit... Even when it does this its still usually firm inside!

    If you wanted to be sure though couldn't you cut in half and roast like that?
    • meritaten
    • By meritaten 17th Jan 11, 8:42 PM
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    meritaten
    you would be able to tell by the skin! if it looks ok on the outside its fine inside! honestly hun, I have used them after months of storage and they have been perfectly edible.
    • AlwaysHappy
    • By AlwaysHappy 17th Jan 11, 8:42 PM
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    AlwaysHappy
    crikey guys, thanks for the amazing quick replies, am off to shove it in the oven now ...... yum yum (hopefully!).
    Sealed pot challenge member 205
    733.70 2014
    365 in 365 days member 29 60/365

    I'm not a failure if I don't make it, I'm a success because I :tried!
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