Butternut, acorn, pumpkin, kabocha, buttercup, spaghetti, delicata, kuri, and countless others! Squash is easily found in the fall and winter. It's high in Vitamin A (beta-carotene), Vitamin C, potassium, and fiber. Squash is one of those foods you ought to eat to prevent cancer, and it's also good to eat to have good skin and heart. Winter squash is also one of the easiest winter vegetables to cook. All you need to do is roast it in the oven like the rest of the root veggies, and that's all! Quick, simple, and tasty!

Ripe squash is more flavorful and digestible since some of the starches have had a chance to convert to sugar and break down. It can be difficult to pick a ripe winter squash if you're new to it, since squash won't brown or ripen easily on the spot like apples, pears, and bananas. Don't worry; however, since there are some quick and easy things to check to see if it's ripe, and also some signs to check to pass on the bad ones.

By following these guidelines, you shall soon be an expert!
1. Take Notice of Color
Squash doesn't brown like bananas, but its color shifts slightly when it begins to ripen. Find a squash that appears dulled and soft. It shouldn't have spots and shouldn't appear shiny or waxy. No green spots should exist on butternut squash, and acorn squash should primarily feature green with minimal or no orange. Once the acorn squash goes yellow and becomes orange, it's too ripe and won't taste very well. Delicata squash should remain yellow with even strips, and buttercup squash should feature bright pumpkin oranges. Kuri squash should have a reddish hue to it, while kabocha should primarily feature green with a splash of orange. Spaghetti squash should feature bright yellow across its entirety.

2. Care of the Stem
Check the stem also. If the squash gets too old, the stem will come off easily. An incredibly old squash will even have mold on the stem if you check super close. If you notice any of these signs, don't take a chance!

3. Investigate the Shell
Touch how hard your squash feels on the outside. It's hard and won't yield to pressure at all even if you push it. If you push on the squash and it feels soft in a patch, then it's spoiled and you have to get rid of it.

4. Make Sure It Is Heavy
It should feel somewhat heavy in relation to its size when you pick it up. A light squash might be too old or overripe.

5. Tap on It
One that's ready will ring if you knock on it. A spoiled or unripe squash will have no such sound. At home you can put it in water. If it floats, you'd best get rid of it.

6. Time It
If you get your squash at a farm, inquire of the farmer how long it was harvested. Squash will take 80-100 days to ripen. That's why it will end up on grocery stores shelves and your pantry shelves so long before it goes spoiled. Take it home directly from the farm and ensure you allow it to ripen long enough.

7. Consider Storage
If you have had the squash home for a bit and you do not know if you should eat it, think about how it has been stored. Squash will generally still be good in a dark, cool location. But some non-venting pantries will make your squash go bad sooner. That's why I say to store them on the counter in a dark, cool location or on an open shelf in a pantry. A garage that stays cool is also a great place to put a wood bin with winter produce such as squash, potatoes, carrots, and onions in the winter. Your squash will have a tendency to go bad quicker if it gets moisture.

8. Open It
If you prefer not to roast your squash whole (which is simpler for me), then slice it in half with a knife. If the seeds seem yucky or have an odd color, the squash is bad. If you roast it, slice it in half, and see the same thing, get rid of it. The seeds should largely be white or cream and covered in the squash meat, and the rest of the squash should be light inside. If it appears dim in color, it may not ripen yet or it may be bad. If the squash has an eerie smell, you should get rid of it too.
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