Update on my long-storing squash test: The last “Calabasas de las Aguas” started to feel corky, so I cut it open and baked it. It wasn’t anywhere close to spoiling, but it was drying out. The “guts” in the seed cavity looked like cobwebs! The meat wasn’t as sweet as my other squash, but that’s typical for C. mixta squash.
The “Bigger Better Butternut” and “Great Lakes Shark Fin” are still solid.
(For anyone reading who doesn’t know the background, this is a test I’ve been running on squash I grew last year. They were harvested in October, and stored in wooden bins in the basement.)
Squash
I had spaghetti squash once and my mom used to make squash/pumpkin pie for Thanksgiving but other than that, it’s never been something that I was around. I do know, it’s one of the long term root cellar storage items to get people through the winter so I do appreciate your info. I’ll have to start looking into it.