The Surprising Fall Vegetable You Should Never Refrigerate, According to a Food Scientist

I would send you a bouquet of newly sharpened pencils if I knew your name and address.”

But why limit ourselves to pencils? The vibrant hues of fall squashes make them equally delightful gifts. From bright orange butternut to dark green acorn, whimsical kuri, and the ghostly pale Hubbard, these winter squashes are irresistible. I can’t help but grab a few during every grocery run, only to then puzzle over the best way to store them until I’m ready to cook!

For years, I heard that winter squash should never be stored in the refrigerator, but I never knew why. Curious, I reached out to Donald W. Schaffner, Department Chair and Distinguished Professor at Rutgers University, and an expert in food science. His insights completely changed how I store my fall squash collection.

Why You Shouldn’t Refrigerate Squash

Unlike other fall veggies like carrots, beets, and turnips that thrive in the fridge, winter squash fares better outside it if you want to keep its best flavor.

“Refrigeration speeds up starch conversion to sugars,” Schaffner says, “which can result in overly sweet flavors and a soggy or rubbery texture over time.”

How to Properly Store Squash

Winter squash has specific storage needs to stay fresh. Though they look lovely as table centerpieces, it’s best not to stack them up or place them in direct sunlight or near heat sources like ovens or radiators. These spots can lead to quick softening or a mealy texture, according to Schaffner.

“High humidity can cause rot, while overly dry conditions make squash shrivel,” he adds. “The ideal storage is 50°F to 55°F, with humidity between 50% and 70%.”

These conditions are typical of root cellars. If you’ve ever read Little House on the Prairie or played Oregon Trail, you know these cool, dark spaces are perfect for storing root vegetables and preserves. But no need to dig a root cellar—any cool, dry place like a basement or garage will do.

How Long Squash Lasts in Cool Storage

Stored the right way, winter squash can last two to six months, depending on the variety. Acorn squash, with its higher water content, lasts about one to two months, as does delicata. Butternut squash, with its thick skin, is the champion, lasting up to six months. Spaghetti squash can last around three months, and kabocha up to five months.

Signs Your Squash Has Gone Bad

It’s usually obvious when winter squash starts to spoil. “Look for soft or mushy spots on the skin, a shriveled appearance, visible mold, or a strong, unpleasant smell,” Schaffner advises. Also, avoid squashes with bruises or cuts at the store, as these can lead to early spoilage.

Armed with this expert advice, I’m ready to transform a spot in my basement into the perfect storage for my seasonal squashes. This year, I’m counting on them to last until I’m ready to use them in cozy, fall-inspired recipes!