In fact, butternut squash is one type of pumpkin that was always imported from other countries. However, because this pumpkin variety is full of nutrients and has a very legit taste, its popularity in Indonesia is increasing. As a result, today, more and more local farmers are cultivating it and selling it under the name pumpkin honey. Generally, pumpkins will be harvested only after the skin has hardened and the color turns orange. In order to increase the shelf life of pumpkins, the most important thing you should do is to preserve the skin, as you would when you store other varieties of winter squash. Basically, pumpkin doesn't have to be refrigerated or freezer as long as the flesh and skin are intact. If you wish, freshly harvested pumpkins can also be dried in the sun and stored in a dry and cool place to increase shelf life.
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Method 1 of 3: Keeping Pumpkin Butternut Fresh
Step 1. Store whole pumpkins in a cool, dark place for up to 1 month
As long as the skin isn't peeled, there's no need to refrigerate the pumpkin, especially since the humidity in the refrigerator can make the pumpkin soften and spoil faster. To maintain shelf life, whole pumpkins should be stored in a cool, dark place, such as near a kitchen cupboard or closet. If possible, place the pumpkin on a shelf so that moisture and cold temperatures from the floor don't risk accelerating the pumpkin's spoilage.
- When the pumpkin has started to rot, you will find areas that are dark or feel soft when pressed against the surface of the pumpkin.
- Identify pumpkin stems. If you find a pumpkin that has a broken stem or other defects, consume or process it immediately, especially as this will make the pumpkin soften and rot more quickly.
Step 2. Peel the pumpkin if it will be refrigerated
One of the easiest ways to remove the outermost layer of a pumpkin is to use a vegetable peeler. Start by cutting the stem of the pumpkin with a very sharp knife. Then, use a vegetable peeler to peel off the orange skin of the pumpkin, until the lighter flesh is visible.
Pumpkin that is small, of course, will be easier to process. Meanwhile, if the pumpkin is big enough, feel free to split it before peeling it
Step 3. Cut the pumpkin if you want to reduce the size
Slice the pumpkin horizontally so that the seeds at the bottom of the pumpkin are visible, then scoop out all the seeds with a spoon. After that, the pumpkin can be cut into the desired size, such as dice or spirals, to make the storage process easier.
- Think about how to cook or process diced butternut squash. Generally, diced pumpkin is delicious for baking, while spiral-sliced pumpkin is great for making gluten-free “noodles.”
- Be careful when operating very sharp knives. When splitting or cutting a pumpkin, make sure the blade is away from your body!
Step 4. Put the pumpkin pieces in an airtight container, then store the container in the refrigerator for up to 5 days
Place as many pumpkin pieces as you can in a plastic bag or airtight container, then seal the container tightly before placing it in the refrigerator. Discard pumpkin pieces that feel soft to the touch or have dark spots on the surface.
- If you don't want to cut the pumpkin all at once, feel free to wrap it tightly in several sheets of plastic wrap before storing it in the refrigerator.
- The shelf life of ripe pumpkin is actually not much different from that of raw pumpkin.
Step 5. Keep pumpkins away from ripe apples, pears, or other fruit
Basically, some types of ripe fruit will give off a colorless gas called ethylene which can make the pumpkin rot faster. Apart from apples and pears, don't put pumpkins near bananas, peaches, and avocados.
If the pumpkin has been cut or cooked, and stored in an airtight container, this risk can of course be minimized, especially since ethylene gas will only contaminate raw pumpkins placed outside the refrigerator or in an open container
Method 2 of 3: Freezing Butternut Pumpkin
Step 1. Peel the pumpkin and remove the stems
Use a very sharp knife to cut the stems of the pumpkin to give you more room to move the vegetable peeler. Then, peel off the outermost layer of the pumpkin until the orange flesh is visible.
For safety reasons, be careful when operating very sharp knives. In particular, place the pumpkin on a flat surface, such as a cutting board, then hold the pumpkin tightly with your non-dominant hand. Then, cut the stem of the pumpkin with your dominant hand, making sure the blade is away from your body and fingers as you do so
Step 2. Cut the pumpkin and remove the seeds
Place the pumpkin on a flat surface. Since the pumpkin seeds are located at the bottom of the larger, rounder pumpkin, slice the pumpkin horizontally with a very sharp knife to find it. Then, take all the seeds contained in it using a spoon.
Point the blade away from your body when splitting the pumpkin
Step 3. Cut the pumpkin into cubes with a thickness of 2.5 cm
You don't need to be precise in sizing each piece of pumpkin, but make an effort to cut the pumpkin to an equal size so that it freezes evenly. Repeat this process until there are no more whole pumpkins left.
- If you want, you can first slice the pumpkin into spirals or process it into a puree before freezing. However, always keep in mind that spiral and pureed pumpkins will freeze faster and, therefore, rot more quickly than diced pumpkins due to the difference in size.
- To cut the pumpkin into spirals, separate and clean the pumpkin as usual, then use a spiralizer (a special knife for slicing vegetables in spirals) to produce thin sheets of pumpkin that are shaped like noodles.
Step 4. Arrange the pumpkin in a single layer on the baking sheet
Use a baking sheet that you rarely use so that it can be stored in the freezer for a long time. Remember, each piece of pumpkin must first be frozen before storing it for a long time. That's why, pumpkins must be laid out in a single layer and not overlapping so that the entire surface can freeze evenly.
- To prevent the pumpkin from sticking to the pan, please line the pan with parchment paper first.
- For spiral-cut pumpkins, you can freeze them on a baking sheet as usual. Meanwhile, for pumpkin puree, you can freeze it in an airtight container or ice cube mold.
Step 5. Freeze the pumpkin pieces for 1 hour or until the texture is completely frozen
Put the pan in the freezer, then turn on the timer. After 1 hour has elapsed, press down on the surface of the pumpkin to make sure all sides have frozen and hardened.
Freezing the pumpkin pieces will remove most of the moisture inside. As a result, the shelf life of pumpkins can certainly increase. Plus, the frozen pumpkin pieces won't stick together when stored, so whenever you need it, just take the portion you want and soften it. If not frozen properly, the pumpkin will soften and rot faster
Step 6. Transfer the frozen pumpkin pieces to an airtight container or plastic bag
Regardless of the type, make sure the container can be tightly closed and safe to store in the freezer. Don't forget to leave about 1.3 cm of space between the surface of the pumpkin and the mouth of the container to accommodate the possibility of the pumpkin expanding when stored.
If the pumpkin is sticking to the surface of the pan, try leaving the pan at room temperature for a few minutes so that the pumpkin can be removed more easily
Step 7. Label the container with the date the pumpkin was stored
By doing so, you won't forget the pumpkin's expiration date! In particular, the storage date of the pumpkin can be imprinted on the surface of most clip-on plastic bags using a permanent marker. If the pumpkin is being stored in an airtight container, write the date it was stored on a piece of post-it paper or a sticker and stick it to the surface of the container.
If you have a large number of frozen pumpkins, the labeling process can help you figure out which portion of pumpkin to consume immediately. Remember, the longer the pumpkin is stored, the less fresh it will be, so you must consume or process it immediately
Step 8. Store the pumpkin in the freezer for up to 8 months
Pumpkin slices can last quite a while in the freezer. Whenever needed, take a portion of the pumpkin to soften and process. After 8 months, the pumpkin will likely soften, experience freezer burn (ice crystals form as the pumpkin is dehydrated and oxidized), or lose its natural flavor. Therefore, do not forget to finish the pumpkin before this condition occurs.
Ripe squash can also be stored in the same way. In other words, put the pumpkin in an airtight container, then store the container in the freezer. Supposedly, the shelf life will not be much different from raw pumpkin
Method 3 of 3: Drying Fresh Pumpkin
Step 1. Dry the fresh pumpkin in the sun for a maximum of 10 days
This method is able to dry the water content in the pumpkin and make the texture harder. As a result, the shelf life of the pumpkin will increase afterwards. First, pick the pumpkin without removing the stem. Then, arrange the pumpkins on a wire rack and place the wire rack in an area that gets direct sunlight. After 7 days, press the surface of the pumpkin with your finger. If the texture is so firm that it doesn't curl when pressed, the pumpkin is ready for storage.
- Ideally, pumpkins should be stored in a temperature of 27-29 degrees Celsius, with a humidity level of 80-85%. If you don't have an area to store pumpkins outdoors, feel free to place them under the heating machine and turn on the fan to allow air to circulate around the pumpkins.
- Leave at least 5 cm of pumpkin stem. In particular, pumpkins with broken stems or other defects will spoil more quickly and should be consumed or processed immediately.
Step 2. Clean the pumpkin with a diluted bleach solution
First, dissolve 1 part bleach with 10 parts water, then soak the pumpkin in the solution. This method should be effective in removing most of the bacteria and mold spores that can damage the freshness of the pumpkin. After cleaning, rinse the pumpkin under running running water, then dry the surface with a soft towel.
- Instead of a bleach solution, you can also use a vinegar solution for the same result. The trick, simply mix 1 part vinegar with 4 parts water, then clean the pumpkin as usual.
- Cleaning the pumpkin will increase its shelf life. Of course, pumpkin can be stored without cleaning it first, although there is a risk that the pumpkin flesh will spoil more quickly than usual.
Step 3. Find a cool, dry storage location that has a temperature of around 10-13 degrees Celsius
This is the ideal temperature range for storing sun-dried butternut squash. Some of the ideal storage location options are kitchen cabinets or a closet. For best results, ensure that the humidity level in the pumpkin storage area is in the 50-70% range.
Temperatures below 10 degrees Celsius will make the pumpkin freeze and rot quickly. Meanwhile, pumpkin is actually still safe if stored at temperatures above 13 degrees Celsius despite the risk, the pumpkin will still rot faster than usual
Step 4. Store the pumpkin on a cool, dry rack
Be careful, excess moisture can make the pumpkin soften and rot more quickly. Therefore, make sure the pumpkin is placed in a cool, dry place away from moisture to prevent it from spoiling. To maximize shelf life, lay the pumpkin in a single layer. If there are enough pumpkins, feel free to stack them, leaving space between each pile.
To protect the pumpkin from moisture, try wrapping each piece of pumpkin in newspaper or even storing it in a cardboard box. However, this method will make it more difficult for you to recognize the formation of stains on the surface of the pumpkin
Step 5. Store the butternut squash that has been sun-dried for 3 months on the kitchen shelf
If properly sun-dried, butternut squash actually lasts much longer than if it were simply sliced and stored in the refrigerator. However, the most important thing to remember is that the shelf life of each type of pumpkin may be different. In other words, the pumpkin may start to soften or even rot after only 2 months of storage.
- Pumpkins that have been damaged will not last for a full 3 months. That's why, you need to first identify whether or not there is damage to the stem or skin of the pumpkin before storing it.
- If exposed to freezing temperatures, any type of pumpkin will not last for a full 3 months. Therefore, immediately consume or process it!
Step 6. Each week, observe the pumpkin's condition to identify any damage
Over time, pumpkins are more susceptible to mold, bacteria, or other damage caused by exposure to water. Generally, the area exposed to the irritant will appear brown or green. Since healthy butternut squash has a light orange rind, if you spot any stains on the surface of the pumpkin, move it away from the other pumpkins immediately.
- Pumpkins with water spots are generally still safe to eat, as long as you don't wait too long to process them. Meanwhile, the presence of a soft greenish stain indicates that the pumpkin has become moldy and should be discarded immediately.
- If the texture is noticeably softer when pressed, it's likely that the squash will rot soon. Immediately consume or process it so that no pumpkin meat is wasted!
Tips
- Each type of pumpkin requires a different storage duration. In particular, the shelf life of butternut squash tends to be similar to that of pumpkin or pumpkin, but is relatively short-lived than most types of pumpkin.
- If the pumpkin is grown alone, make sure it is fully ripe before harvesting. As previously explained, the surface of the butternut squash will be a uniform orange color when it is ready to be harvested.
- Don't cut the pumpkin until it's time to cook or freeze. This way, the freshness of the pumpkin can last longer without risking taking up too much space in the refrigerator.
- Remember, pumpkins with broken stems or other defects will expire sooner. Therefore, pumpkins with such conditions must be consumed or processed as soon as possible!
