When I picked the butternut squash last autumn, I left them in the shed to ripen and then simply because it was cool. It seemed cold enough to keep them until they were needed.
As you can see from the above photo, either the method of storage or the length of time they can be stored means they would have soon become a mouldy mess. No time like the present then to make some butternut squash soup.
In order to see what the squash taste like, I decide to use just the yellow one today. And, fortunately, the rot was only superficial. On the other hand, the seeds hadn’t formed, so I’ll have to grow some more this year to see if I can get any.
It would be great if I could get butternut squash which had naturalised to my garden’s environment. I’ve had scant luck with cucurbites over the last two years, but hopefully after a cold winter we’ll have a warm summer.