Butternut squash looks the same on every grocery shelf, which makes it tricky to know which one is mature and in good condition. Here is how to pick a good butternut squash: choose one that feels heavy, has a hard rind and has no soft or sunken spots. Below are the signs to check at the store, with guidance from university Extension programs, plus how to store it and cut it safely once you get it home.
The short answer: pick a firm, well-shaped butternut that feels heavy for its size, with a hard, tough skin you can’t easily pierce with a thumbnail. Skip any squash with sunken, soft or moldy spots. Whole butternut can keep about two to three months when properly stored at 50 to 55°F, although a store-bought squash may have less time left, so check it regularly. Once it is cut, refrigerate what you don’t use and use it promptly. Extension guidance ranges from one to four days.
How to pick a good butternut squash
1Pick one that feels heavy for its size
Texas A&M AgriLife Extension’s Dinner Tonight winter squash page says to choose “a firm, well-shaped squash that is heavy for its size and has hard, tough skin.” The Colorado State University Extension squash handout gives the same cues, “heavy for their size” and “full sized, hard shell.” Pick up two or three squash of similar size and take the heavier one.
Do this: compare a few by hand, and put back any that feel light or hollow for their size.
2Check that the rind is hard
North Carolina Cooperative Extension’s winter squash storage article says mature butternut squash have very hard skins that cannot be punctured with your thumbnail. Utah State University Extension’s winter squash guide says to choose squash with hard, tough skins, and that soft, thin skin suggests an immature fruit.
Do this: press lightly with a fingernail in an inconspicuous spot. It should not break the skin. Avoid pressing hard, since you can bruise the squash for the next shopper.
3Look for deep, even color and a dull finish
NDSU Extension’s “Field to Fork Winter Squash” bulletin says to select full-colored mature squash with fine texture. Washington State University Extension’s winter squash guide says the skin color should be deep and vibrant, matte rather than shiny, and that the underside should be deeply colored, not green. Iowa State Extension’s butternut guide recommends smooth, even tan skin free of blemishes, cracks or soft spots. Texas A&M adds that slight variations in skin color do not affect flavor.
Do this: choose a mature-looking squash with a hard rind and no damage. Butternut typically has smooth, even tan skin, and some color variation is normal, so don’t reject an otherwise sound squash for a small one.
4Check the stem, and carry it by the body
Washington State Extension says to check that the stem is present, dry and not corky. The USDA’s WIC Works page recommends a tan, dry stem, and Iowa State describes a brownish, woody-looking stem. North Carolina Ex
