Butternut Squash
Butternut squash has a long, bulbous shape and will range from pale, creamy light to deep golden-orange, waxy external skin depending upon the seed variety. The firm, creamy orange flesh will have a small center seed cavity. Stem ends should be neatly trimmed. Squashes can exhibit minor ground rub and brown scuffing. Avoid large, over-mature fruit with hard, bitter seeds.

Storage
» Store immediately covered in a sealed original container in the warmest part of the walk-in cooler. Chilling injury (water-soaked spots, pitting, and accelerated decay) can occur if held for more than 3 days, un-protected, in a walk-in cooler.
» The wax coating will provide minimal protection from dehydration; un-protected product is still extremely susceptible to dehydration.
» Squash will brown from exposure to ethylene gas. Always protect from exposure-short term.
» Do not stack heavy objects on top of squash. Squash can be easily crushed or bruised.

Handling
» Follow good rotation practices, first shipments received should be used first.
» Squashes have an expected shelf life of 6-8 days protected and stored properly. Plan to rotate frequently to maintain quality.
» Handle with care, squash can break and bruise easily.
» Avoid placing the case or raw product on non-sanitized kitchen counter tops to help prevent the potential for cross contamination.

Preparation
» Prepare as needed. Try not to use product from the previous day.
» Use the squash completely, do not store partially used product back into the cooler for extended periods of time. It will brown and dehydrate.
» Squash is field grown & packed and need to be washed in a sanitary rinse, immediately prior to preparation.
» Do not soak, summer squash will lose their crispness and flavor soaked in water.
» Store prepped product immediately into refrigeration (covered) upon completion of the prep.