Butternut SquashShelf Life, Storage, and Spoilage Guide
Pantry
2-3 months (whole, uncut)
Store whole, uncut butternut squash in a cool, dry, dark place (50-55°F/10-13°C) away from direct sunlight and heat sources. Do not store in the refrigerator as it can shorten shelf life.
Refrigerator
3-5 days (cut, raw); 3-4 days (cooked)
Store cut, raw butternut squash in an airtight container or sealed plastic bag. Cooked butternut squash should be stored in a shallow, airtight container to cool quickly and maintain quality.
Freezer
10-12 months
For best quality, blanch butternut squash cubes before freezing. Peel, seed, cut into 1-inch cubes, blanch in boiling water for 3 minutes, then cool quickly in ice water. Drain thoroughly, pack into airtight freezer bags or containers, removing as much air as possible.
Signs of Spoilage
- Soft spots or mushy texture
- Mold growth (fuzzy white, green, or black spots)
- Off-odor (sour or fermented smell)
- Discoloration (darkening or unusual spots)
- Slimy or sticky surface
Room Temperature Safety
40°F–140°F (4°C–60°C)
Perishable foods, such as cut raw or cooked butternut squash, should not be left at room temperature for more than 2 hours. If the ambient temperature is above 90°F (32°C), the limit is 1 hour.
Safe Handling
Wash hands thoroughly with soap and water before and after handling butternut squash.
Wash the exterior of the whole butternut squash under running water before cutting, even if you plan to peel it.
Use clean cutting boards, utensils, and dishes to prevent cross-contamination.
Cook butternut squash to an internal temperature of 165°F (74°C) if it is part of a mixed dish containing meat, poultry, or eggs.
Refrigerate cooked butternut squash promptly within 2 hours after cooking.