Buying Perfect Butternut Squash
Butternut squash is in season from October to February. But it can keep fresh for months and months when stored correctly. So, let’s make sure you’re picking the best of the bunch. Here’s what you need to know about the size, shape, weight, and skin to find the best gourd for all those delicious and cozy fall recipes.
Size
Size really doesn’t matter (so they say! 😂) — and that goes for picking the best butternut squash too! When it comes to butternut squash from the supermarket or farmer’s market, larger doesn’t mean riper.
Shape
Shape doesn’t matter either (just like with, well… you know 🍆). Butternut squash comes in all shapes and sizes, and while it won’t affect the taste, it does make a difference in how easy it is to handle. A squash with a longer neck can sometimes be easier to peel, cut, and chop, so keep that in mind when reaching for your knife or peeler. Handle with care—just like that other thing!
A straighter squash with a smaller bulb and thicker neck has an added bonus: it usually has a smaller seed cavity, which means more squash “meat” for your efforts once you’ve peeled it!
Weight
When it comes to picking a good butternut squash, weight does matter! A ripe squash should feel heavy for its size, so pick up a few that are similar in size and shape, and compare. A lighter one might not be fully ripe, while a heavier squash is likely fresh, full of water, and packed with flavor. The extra weight means it’s more likely to be sweeter and juicier.
Sorry, no D jokes for this one.
Skin
Butternut squash starts out yellow or green and ripens to a creamy beige color. When you’re picking one, look for squash with a deep beige or tan skin that’s firm and taut. Green patches? That means it’s not fully ripe yet. The skin should have a dull, matte finish. Could this peel be more boring? That said, a few bronze streaks are fine, but steer clear of squash with shiny or uneven coloring, as it was likely picked too early.
Like watermelon, you may find a pale “ground spot,” indicating where the squash was lying on the ground in the field. That’s ok.
The skin of a ripe butternut squash should be very firm. These things are tough mutherfuckers to peel, right? To check, just press your fingernail lightly into the skin. Don’t go too deep or break the skin, but if it leaves a mark easily, the squash needs more time to ripen. Light scratches are fine, but avoid any gourds with soft spots, bruises, or cuts, since those can mean the squash is damaged or overripe.
Stem
Look for butternut squash with a dry, firm stem—it’s a good sign that it’s fresh! If the stem is soft or loose, it could mean the squash is overripe or starting to spoil. Plus, having the stem attached keeps the squash fresher longer. So, a sturdy stem = a better squash!
Sound
Let’s talk about the good ol’ tapping method. We’re talking butternut squash, watermelon, the works—not your last trick. 😉 This method is controversial but also kinda works. Well, only if you know what sound to listen for—and let’s face it, most of us do not.
And that is okay.
The vibration method is better. Yes, it sounds fancy, but research backs it up! Just like in that famous Jurassic Park scene, vibrations are tied to water content—more water means riper fruit. So when you tap, pay attention to the vibrations you feel (or don’t) instead of the sound.
But honestly? The easiest trick is still checking if it feels heavy for its size.
How to Ripen Butternut Squash
Here’s the thing: you can’t. That’s why picking the best butternut squash matters.
Fun fact: Butternut squash is a non-climacteric fruit—yep, it’s a fruit, and technically a berry! That just means it doesn’t ripen after being picked. Unlike apples or bananas that keep ripening after you purchase them, it’s more like strawberries or grapes—what you see is what you get!
So once the squash is harvested, it is not going to get more ripe. It is just going to spoil. Non-climacteric fruits like butternut squash produce very little ethylene, a natural plant hormone responsible for ripening in most fruits.
How to Store Butternut Squash
Keep your whole gourds chillin’ in a cool, dark place with decent airflow, and they’ll stay fresh for up to 3 months. Skip the fridge—it’ll just speed up the spoiling process. And watch out for ethylene-emitting produce like apples and bananas! They put off a gas that butternut squash isn’t too fond of.
