I used to store acorn squash in my basement, where it stayed around 60 degrees, very stable, all winter. The squash did fine down there. Eat those without a stem first and those which have any damage. Got to make sure you're harvesting fully ripe ones too, or else you need to eat those unripe ones quick.

Bella,

I think butternut squash will only last about 4 to 6 weeks in the house at 75 degrees. If you have someplace cooler to store it, you could up that time to 4 to 6 months.

I store mine in the tornado shelter, which is cool, dry, dark and generally not used much for anything except the occasional scarey storm in April and May.

In the tornado shelter, if properly harvested and cured, they'll last even longer than six months sometimes. Summer-harvested ones have to go into the tornado shelter because the house and garage are warmer in the summer than the approximately 55 degrees that is desirable for squash storage. If I havest in October, November or early December, I can store them in the garage for at least six months, as long as I put them up on a shelf where they dogs can't reach them. (My dogs are fairly certain winter squash and pumpkins are just big dog toys.)

If you want to store your butternut squash for longer than the month or so that it will last inside the house, you could freeze it. You'll have to cook it and remove it from the rind, of course, and then pack it into freezer containers. It will last approximately 10 months in the freezer.

You also could slice it and dehydrate it if you have a dehydrator, and then rehydrate it by soaking it in water and then using it in the recipe of your choice.

Some people who don't have a cellar or basement improvise a root cellar by digging a deep hole in the ground and sinking a trash can into the hole. You place straw in the trash can and pile up the squash in there. Replace the top, put straw over it to insulate from the sun, and weigh down the straw if there's a chance wild animals will remove the mulch and the trash can lid and eat your squash.

I am a firm believer that every gardener should have a tornado shelter if for no other reason than the fact that it makes a great root cellar!

Dawn

Congrats on your crop!!! Mine turned out the same way last year. I too planted a bit too early but WOW! I sat several (7) in a grouping on top of my roll-top desk as fall decor. Eventually, what wasn't eaten were peeled. Cut them in good size chunks (2 or 3 inches or a bit bigger) and froze those in zip-lock freezer bags. I baked them for Christmas Dinner and even still had them for Easter too. Used them also in January & February for Butternut Soup. Didn't blanch or cook first. Just chunked them in raw. I'm hoping I get some this year. I planted later.

Paula