Storing Winter Squash and Sweet Potatoes

Winter squash and sweet potatoes will be perfectly happy spending the winter together in a cool room in your house – perhaps a room that you don’t use so you have the heat turned down.  They keep best at 55 to 60 degrees in a closed box or paper bag.


What’s Up with the Dirt on the Sweet Potatoes?

Justin has found that the best way to keep sweet potatoes is to store them, unwashed in white paper bags which is how they will be delivered to you.  Store them at 55 to 60 degrees.  Before packing the bags, the potatoes are brushed off so they won’t be dirty, but will seem very “dusty.”  As with many storage vegetables, they have better staying power if they are not washed when they are harvested.

Should the Winter Squash be Cleaned?

I  usually store winter squash right from the garden although I have heard that wiping them down with a light bleach solution (1 part bleach to 10 parts water) may help kill bacteria and organisms on the surface of the squash that lead to early deterioration.

Inspect Often

It is smart to keep an eye on stored winter vegetables and when there is any sign of decay, remove those pieces from storage and eat them (removing any bad parts before cooking of course!).

Freezing Winter Squash and Sweet Potatoes

Both winter squash and sweet potatoes freeze beautifully in a mashed form.  This makes them handy to make a quick butternut squash soup or sweet potato casserole.  Cook according to the directions below and when cool, scoop out the flesh and store in a freezer container or a zippered freezer bag.  Label and include the quantity (ie. 2 cups Butternut Squash November 2015).

Winter Squash

Preheat the oven to 400 degrees.  Cut the squash in half and scoop out the seeds. Place cut-side down on a baking sheet and roast on the middle shelf in the oven for 30-40 minutes or until soft.  Allow to cool and then scoop out the flesh.

Sweet Potatoes

Preheat the oven to 400 degrees.  Wash the sweet potatoes to remove any dusty dirt from their surface and then use a fork to prick each potato in a couple of places to allow steam to escape while cooking.  Bake for 1 hour (or until soft) on a baking sheet in the center of the oven.  Allow to cool and then scoop out the flesh.

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

For security, use of Google's reCAPTCHA service is required which is subject to the Google Privacy Policy and Terms of Use.