The Surprising Fall Vegetable You Should Never Refrigerate, According to a Food Scientist

This delicious autumn staple lasts longest in a cool, dark place.

Autumn is my favorite time of year for its cozy sweaters, colorful leaves, and back-to-class vibe. To borrow a quote from the classic flick You’ve Got Mail, the season “makes me want to buy school supplies. I would send you a bouquet of newly sharpened pencils if I knew your name and address.”

But why stop at pencils? With their vibrant hues, the season’s squashes make just as lovely an offering. Bright orange butternut, dark green acorns, playful kuri, and the ghostly pale Hubbard—I am so attracted to these winter gourds that I always grab one or two when shopping. Then I have to figure out how to store them until I find the time to cook them!

The one thing I had always been told about winter squashes is that they should never be refrigerated. I had no idea why this is, or how to best store them otherwise. So I reached out to Donald W. Schaffner, Department Chair and Distinguished Professor at Rutgers University and an Extension Specialist in Food Science. His insights will definitely change the way I store squash this fall.

Read More: 19 Winter Squash Recipes for Satisfying Dinners

Why Shouldn’t You Store Squash In the Fridge?

While many fall vegetables, including carrots, beets, turnips, parsnips, and cabbage, thrive in the refrigerator's crisper drawer, winter squash should avoid the cold if you want it to last longer and maintain its best flavor.

“Refrigeration can increase starch conversion to sugars, which can lead to overly sweet or off-tasting flavors and a soggy or rubbery texture over time,” Schaffner explains.

How To Store Squash

Winter squash likes its storage conditions just so. While gourds make gorgeous table decorations, try not to pile them up or place them in direct sunlight or near heat sources like ovens or radiators. This can cause them to soften or become mealy more quickly, says Schaffner.

“High humidity can lead to rot, while conditions that are too dry can cause the squash to dehydrate and shrivel,” he adds. “The ideal temperatures for storing squash are between 50°F and 55°F, with humidity between 50 and 70 percent.”

Those are just the type of conditions you get in a root cellar. If, like me, you grew up reading Little House on the Prairie and playing Oregon Trail, you’re probably familiar with these cool, dark spaces for storing root veggies and preserves. Fortunately, you don’t need an actual root cellar to properly keep winter squash. A cool, dry spot in your home, like a basement or garage, will do the trick.

Read More: Can You Eat the Skin of Your Winter Squash? It Depends.

How Long Does Squash Last When Stored In A Cool, Dark Place?

When stored the right way, winter squash can last anywhere from two to six months, depending on the variety. Acorn squash has a higher water content, so it lasts just one to two months before starting to degrade. So, too, does Delicata. But spaghetti squash can keep for three months, while kabocha squash typically lasts up to five months. Butternut squash, with its thick skin, butternut squash is the storage champion, surviving a full half a year in optimal conditions.

How To Tell When Squash Has Gone Bad

It’s easy to know when your squash has gone by. “Signs that winter squash is going bad include soft or mushy spots on the skin, a wrinkled or shriveled appearance, obvious mold growth, or a strong, unpleasant odor,” Schaffner explains.

Avoid buying squashes with bruises or cuts, as these can become points where spoilage starts, and be gentle when handling them lest you injure the skin or flesh.

With the expert’s advice in mind, I’m rearranging the storage in the basement to make a nice, cool, dark spot for my cache of winter squashes. I’m counting on them lasting until I’m ready to cook them, and I’m looking forward to them tasting their best in my cozy fall recipes.