Last week Mrs. Hillbilly and I made a date to process the remaining 2 boxes of Hubbard squash that have been sitting on my back porch since I harvested them in late September. The deal was, I would provide the Hubbard squash, and Mrs. Hillbilly and I would process the squash and using her Foodsaver machine {and bags}, and we would split the bounty.
I mean, there is no way my family would be able to eat all those freakin’ squash {or find a place to store them} with out the HH throwing a fit.
But apparently there was some sort of miscommunication. Mrs. HB thought I would be showing up with all the squash already cooked and pureed.
So there was a brief moment of “holy crap, now what” before we decided what we were going to do, because I still wanted to learn how to use a Foodsaver machine so I could see if I wanted to buy one.
So we ended up spending 1.5 hours, chopping, boiling and pureeing only 1 stinkin’ Hubbard squash because Mrs. HB already had plans for the rest of her afternoon, and couldn’t stay chained to the kitchen all day.
But, I did learn how to use a Foodsaver machine, so that part was nice.
But I still have all this Hubbard Squash and no one to help me process it. I wonder how long these squash last. Do a know if I can store them in my garage all winter? Would it be cool enough in there? Because if the HH finds me storing any more vegetables in the house, he’s going to lose it. I mean, the man can only tolerate being married to wannabe Pilgrim for so long.
What do you think?
Store them, or donate them?
~Mavis
P.S. There is mold growing on a couple of the squash stems. The squash itself is fine, so should I break off the stem so the mold does not spread? Help!
Sakura says
Can you pressure can it? I’m canning some butternut squash that way, I followed the directions from Hickery Holler Farm. if you need to chop cook and puree to freeze it use a roaster and an immersion blender. I did this with my tomatoes and it was easy as can be. Just add a little water so it doesn’t burn and stick to the bottom. I haven’t dehydrated hubbard squash, but I have dehydrated green and yellow zucchini and patty pans to store.
jaime says
To make the squash processing a little easier, use your Crock Pot and/or oven.
For either method, start by cutting your squash open and removing the seeds. Remove the stem.
If you’re using the Crock Pot, cut your squash into pieces that will fit into the crock. Add a bit of water (enough to cover the bottom of the crock with 1/2″-1″ of water). Cook on low for about 8 hours, until the squash is tender. Remove it, and let it cool down a bit before scraping the squash from the shell/skin. Puree the squash with the cooking liquid from the Crock Pot until it’s smooth, then let the puree cool completely before freezing it. (You can add spices to the puree at this time if you’d like, or leave it plain for cooking versatility.)
If you’re using the oven, place the squash cut side down on a baking sheet that’s been lined with foil or parchment. (You can use non-stick cooking spray if you’d like to prevent it from sticking.) Bake at 350 degrees for 45 minutes to 1 hour, until the squash is tender. Remove it from the oven and let it cool down a bit before scraping the squash from the shell/skin. Puree the squash with a little bit of water until it’s smooth, then let the puree cool completely before freezing it. (Again, you can add spices to the puree if you’d like, or leave it plain for cooking versatility.)
I’ve found that it’s incredibly difficult (and dangerous!) to peel and chop squashes and pumpkin when raw. It’s much easier to make one cut to crack the squash open and remove the seeds, and then to let the oven or Crock Pot do the rest of the work.
Dawn says
Have you considered baking them as opposed to peeling, chopping, and boiling? For my pumpkins, I cut them in half, scoop out the seeds, and bake them in a 350 degree oven until soft. Then the pumpkin can very easily be scooped from the shells once it cools a bit. I do not even put mine in the food processor but just mash with a potato masher.
I would think that your squash could be done the same way. It would take time for them to bake, but you would have very little ‘hands-on’ time with processing them.
M says
That’s the way I do it, too. Way easier.
Sandy P says
Me too. I bake my acorn squash and have used the FoodSaver to vacuum pack and freeze the leftovers. But my squash will hold up to 6 mos in my pantry on a wire shelf.
Elizabeth McClain says
I cannot think that hubbard is that different then butternut. The last time I opted to freeze some I simply chopped it up raw. I have some that are finely chopped to cook in risotto and other that are bigger to use in soups and stews. I then used my foodsaver. You might try doing some raw that you can use in cooking later.
You Can Call Me Jane says
I bake mine as well. My method is slightly different than the others above. I turn my squash halves cut-side down in a pan with an inch of water and bake at 350 for up to an hour or until a knife glides in showing they are super soft. Then you just scoop out the flash- no peeling needed! It’s so soft at that point that just mashing them with a potato masher or immersion blender is all they need. Much easier than the food processor route and much less time. Save that squash!!:-)
Elena says
I am with the baking contingent. split in half and de-seed roast those suckers. Then just scoop and freeze. You can do other chores while they roast so your day isn’t shot.
Miriam says
Winter squash will keep up to 6 months in a cold DRY location. We had our spaghetti squash for longer than that and it was still good. Keep as much as you think you will use and donate the rest. Or, you can use your mad bartering skills to trade a squash or two for other things. Like someone who has too many carrots or apples that week. Know anyone who buys produce at Costco?
Lupe says
So, last year I COMPLETELY underestimated how much squash we were going to harvest.. I still have some from last year that we didn’t get through. They store amazingly well if it’s a cool spot, not in any direct light, etc. I have them in baskets covered with burlap. Don’t know if that’s the officially sanctioned way of storing them but by the time I got through processing all the rest of it last year I did not even want to LOOK at another squash! 🙂 and go figure, I planted more this year, so now I’m gearing up to process what was left from last year, and what we’ve gotten this year.
Erika says
I do the steam roasting method for pumpkins and squashes (in the oven in a water bath), too. I rarely need to add any water at all when mashing/blending/pureeing and all the flavor stays in the squash instead of boiling out.
jenny says
I always baked my squash when I was making baby food! It is way easier that way! And it kept really well in the freezer. You should find someone who is making baby food to barter with 🙂
Elizabeth says
Halving scooping roasting and mashing sounds so much easier. It doesn’t need to be baby food smooth.
Andrea says
Mavis….you can have my food saver….it’s smaller than that one, but I’ll send it to you….i’m not a fan.
Ashley says
I do the baby food method, too. I used to half, scoop seeds and then bake. Now I just bake/roast the whole thing for about 90min-2hrs and then the skin peels right off. I put them in ziplocs, mush them around, release extra air and freeze. Unless it’s for baby food in which case I freeze the mush in ice cube tray and then put in ziplocs.
Wendy says
Try using a big paper sack and place squash inside. Pass it off to a
teenager or nearby child and have them throw it on the garage floor
until it cracks open. It is much easier to cut into smaller pieces this way.
Also, my mother used to “harden off” squash for storage. She placed them
on top of her hot water heater for a few weeks and could then store them
for long periods of time in the garage. Always worked for her!
Kristine says
I broke my chefs knife in half trying to cut a Hubbard Squash open last week! I will definitely stick to roasting them from now on 🙂
Lynda says
You can keep the squash in the garage. Wipe them down with a weak bleach solution to get rid of the mold…do not remove the stems! I keep my butternut for 6-8 months in the cool basement. Be sure to check them regularly and process those with any soft spots…I harvest up to 100 and share with my chickens.
Carol Bucklew says
I pressure canned mine.
Mrs. Hillbilly says
Mrs Hillbilly had to go to work!!! You were supposed to be at my house at 10 am not 12:15. And I did not expect you to have it puréed just chopped because I thought you got a deal on chopped squash. You didn’t mentioned how it smelled earthy? Can I ask your readers why that was ? I never have had that smell with strore bought squash!
Roo says
I actually stored some butternut squash in my warm, humid kitchen one year and they were perfect 6 months later. (Yeah, I’m still astonished) I’m betting the garage will be fine. I clean mine with hydrogen peroxide instead of bleach. If I remember right the theory is that it kills any mold or bacteria that might want to start rotting through the suckers. It’s worked fine for me for the last 5 years or so. I don’t store very much, but I like to pick up squash at road side stands or farmer’s markets when they’re really cheap and save them for later. Now we have a room that is sort of a makeshift cold room – it needs some work but for now it’s doing just fine. The basement is a bit damp so I’ve gotta work on that but I’m just going to keep an eye on them. I plan to grow my own spaghetti squash this year so hopefully I’ll have the cold room figured out by then. Oh yeah – I’ve always been told Stems On. Maybe the hydrogen peroxide or bleach solution will stop the mold? Or you could process those ones. I agree with everyone else on the baking – it’s so much easier.
Lisa says
Oh my! Processing squash can be SO much easier! My parents usually end up with about 100 squash in storage in their basement (cool and dry), which they wipe down with a bleach solution. They’ll stay that way all winter long. However, I always freeze mine, too. If you want to freeze the puree, just cut in half, scoop the “guts” and bake in a 350 oven for a couple of hours. Then, cool and the skin just peels right off. No knife needed!
Katleen Rousseau says
Hello! 🙂
I follow your blog very often, and I need to say that with squach, I’m quite good ^^
I could write you a whole page, but I’ll try to sum it up ^^
so, first it depend when you pick up the squach.
If it’s the most late, and after many days of dry and ”hot” temperature, then it’s perfect!
If you had picked your squash after a rainy weekend, it won’T last as long…
Then, you need to store it in a dry place. And my little trick, it’S to keep it somewhere I will be able to see it often (on the counter for example)… but I know that your husband don’t wan’t to see it… but you need to find a way! ^^
Then, if you see a beginning of moisture, then you can cook it, make it in a soup, and put everything to the freezer… but to keep them un-cook and un-freeze in a dry place you can look on them is the best way!
last year, I was still having fresh squash until april!! 😀
(but some unlucky persons can’t even keep them few weeks…)
So anyways!
those are my little tricks! 🙂