I used our last squash the other day, it was a delicata squash that was still perfect. This is the first year we have had squash this late in the year, not from the freezer. Winter squash are one of my favorite foods so I was really excited to have one last this long.
This year I made some trays, out of scrap wood that River brought home from work, with hardware cloth on the bottom for air circulation, that fit on the large shelves in our closet. It worked pretty well. Our bedroom is unheated and as long as we kept the door closed most of the time the temperature stayed in a nice zone for keeping squash. My grandparents always stored squash under the spare room bed, which was also an unheated room, probably a slightly cooler temperature then our room was.
I was disappointed with the storage of our kabocha type squashes. I had planted three varieties; Sweet Mamas, Uncle David’s and Buttercup (my absolute favorite since childhood). They were the first to get soft spots, followed by the pie pumpkins, then the butternuts, last but not least the delicata.
This year I didn’t plant any Kabocha type squash. I may regret this later, but for right now I went with my best storage and highest production plants (for us, this was butternut last year)…we will find out in the fall if this was a good choice.