Originally Posted by EagleRiverDee
For me it's the ones that are harder to prepare. I've got a butternut squash on the counter that I *must* cook soon but I ignore it because preparing them is a pain in the rear. But I'll try to remember to do it tonight, because I don't want it to go bad.
This is SO me! I love butternut squash. I call it edible sunshine, a major treat for low carb WOE, esp. roasted with coconut oil and garlic, maybe some cayenne pepper. But yes, it's a royal pain to prepare. I don't like to buy it already cut up. I had one on kitchen counter for 2-3 months and it was fine--that's the up side to the hard rind, lol.
I had one that so big I had to ask the produce mgr at the store to cut it in thirds, which he was happy to do. Another thing that works is to cut it up and store the cubes in the refrig, in an airtight container. I've also cooked and frozen it. I've never had one go bad on me.
I discovered Delicata squash which is smaller and has a thin skin. Almost the same flavor. I just bake them whole and scoop out after. The skin is edible, I'm told.