Store your fresh, uncut squash in a cool, dark place where sunlight won't hasten its ripening. Under the right storage conditions, your butternut squash should last 2 to 3 months.

If you cut up more than you need for today's recipe, you can store the unused portion in the fridge for at least four days. Just make sure it's covered, ideally in a close-fitting container or zippered plastic bag.

Cut butternut squash also can be frozen. Just spread it out on a cookie sheet, and flash freeze it. Transfer the squash to a freezer-safe container or plastic bag once it's frozen. This will prevent the squash cubes from sticking together, so it's easy to grab just what you need for a recipe. Be sure to label your squash with the contents and date, so you don't mistake it for something else. Frozen squash will keep indefinitely, but it is best if used within six months to a year.