Look at the stem. A ripe butternut squash has a dry, corky stem that looks like a wooden button. If the stem is green and moist, the squash was harvested too soon.
Check the bottom. The bottom (the bulb end) should be slightly flat and free of soft spots. If you see any squishiness, that’s the start of rot.
Smell it. A ripe squash has a faint, sweet, earthy smell—like a pumpkin patch after a rain. If it smells musty or sour, it’s past its prime.
When to Buy and How to Store
Peak season is from October through December, but good ones can linger at markets until early spring. If you buy an unripe one, don’t panic—it will ripen on your counter in a week or two.
Store it in a cool, dark place (not the fridge) and check it every few days. Once you cut it open, though, you must refrigerate and use it within a week.
And never, ever wash a whole butternut squash before storing. Moisture is the enemy of long storage life.
