Here’s a secret the produce aisle doesn’t tell you: the long neck is the best part. That section has no seeds, no stringy bits—just pure, unadulterated squash flesh. When you find a squash with a long, straight neck, you have found gold.
Why does this matter? Because peeling that neck gives you perfect cubes for roasting or slicing for lasagna. It’s the filet mignon of the squash world. A short, stubby squash means more work and less reward.
Don’t Forget the Stem
Take a peek at the top. The stem should be dry, woody, and firmly attached. If it’s missing or looks damp and mushy, that’s a sign of rot creeping in from the top down. That little nub is a window into the squash’s soul.
When to Harvest Butternut Squash
A good stem is like a handshake—firm and confident. A bad stem is like a limp fish. You know which one to walk away from.
