Winter squash is a hard shell variety that is so shelf stable, it can keep for up to 3 months! Avoid refrigerating uncut winter squash as they will go bad much quicker. Higher in beta-carotene than summer varieties, boiling tends to dilute their flavor, so when possible, resort to other cooking methods. Baking the squash brings out their natural sweetness as it caramelizes the sugars. Baking until tender, then mashing, squash can be a fun alternative to mashed potatoes. On a rainy day, add heavy cream and other spices for a warm squash soup. Try combining with apples, or cranberries and flavor with vanilla, ginger, nutmeg or the classic cinnamon and brown sugar.