Food cupboard (cool, dry place): 6-8 months
Tip: Store spaced out so that air can circulate around them.
To kill any bacteria which may be on the skin’s surface, it’s best to wash the squash first before storing. Wash in a mixture of 1 part bleach to 10 parts water, then store in a dry, dark, well-ventilated, cool place with enough space around them so that air can circulate around them.
You can also cook and then store the pieces in tightly wrapped plastic in the refrigerator (use within five days) or in freezer bags in the freezer for later use.