Cooking: A classic way to prepare winter squash is to cut it in half and bake until the skin is easily pierced with a fork. Squash skin is edible, but may not be texturally pleasing, with the exception of soft-skinned squashes like delicata.
Storing: Winter squash can be stored for up to 6 months in a dry and cool (50–55 degrees) location. Squash can be frozen after cooking.
Nutrition: Winter squash is high in Vitamin C, beta carotene, fiber and potassium.
Don’t forget the seeds! Squash seeds can be roasted for a snack.