Fresh marrow squash

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Fresh marrow squash, a versatile summer squash, offers a tender texture and mild flavor perfect for a variety of culinary creations. To maximize its freshness and prevent spoilage, proper storage is key.

Storage Time

Marrow squash can be stored in a cool, dry place for up to 1 week, or in the refrigerator for up to 2 weeks when whole and uncut.

Temperature

Ideal pantry storage is around 10-13°C (50-55°F). Refrigerated storage should be between 4-7°C (40-45°F).

Freezing

Marrow squash can be frozen for long-term preservation. It's best to blanch it first: cut into cubes, steam for 2-3 minutes, then plunge into ice water. Once cooled and thoroughly dried, pack into airtight freezer bags or containers, removing as much air as possible. Frozen marrow squash is best used in cooked dishes like soups, stews, or casseroles, as its texture will soften upon thawing. Thaw overnight in the refrigerator.

Signs of Spoilage

• Soft or mushy spots on the skin
• Visible mold growth
• A sour or fermented smell