Storage and Preparation
Sweet potatoes should be kept in a cool, dry, and dark place; not in the fridge! Sweet potatoes will keep for 1-2 weeks when cool and dry. Scrub sweet potatoes under water before use.   Scrub sweet potatoes under cool water just before use. Keep the skins on for extra fiber!
 
Nutrition Information
Sweet potatoes are a great alternative to white potatoes because they have more vitamins and minerals.  Sweet potatoes are a good source of Beta Carotene, Vitamins A and C, potassium, and fiber. They are also fat and cholesterol free and can add a natural sweetness to many dishes. 
 
COOKING IDEAS         

• Baked: Pierce skin with a fork and bake in oven at 350°F for 35-45 min, or microwave for 5-9 min.   
• Roasted: Toss sweet potatoes with olive oil, pepper, and chopped herbs, and roast for 15 min at 425ºF.   
• Topped:  Add peanut butter and cinnamon or try black beans and salsa to your sweet potato.
• Mashed:  You can mash just like white potatoes: Boil until soft, drain water, milk and butter (Orange Juice for a vegan version) and spices, and mash!   
• Snack on them: Thinly slice a large sweet potato, and brush lightly with olive oil. Bake at 350 degrees for 15 minutes or until lightly browned and crisp.
• Grilled: Slice sweet potatoes into thick, 1/2 inch rounds and grill until lightly browned. Drizzle with lime juice.
• On a salad: Combine diced sweet potatoes, apples, celery and cashews. Serve over salad greens. 

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​Storage
Winter squash stored in a cool dry place will last several weeks.  Squash store at ideal temperatures will even last months.  If possible, store at 50-55° in a dry spot with low humidity.  If its too cold it will suffer chilling injuries and start to deteriorate.  We don’t recommend storing in the basement because it is probably too moist and they will be more likely to rot.  Cut squash wrapped in plastic wrap will keep in the fridge for a week to 10 days.
Preparation
Roast It!   Peel off the skin of the squash and dice into cubes. 
Lightly coat with olive oil or canola oil and your favorite herbs and spices. Place on a foiled pan and roast at 400° for 25-35 minutes. Flip the squash over once halfway through. 
Mash It!  Cook squash according to the recipe on the bottom right, scoop out the flesh, and mash with a fork.  Season with a little salt, pepper and spices.
Nutrition Information
Winter squashes are rich in vitamin A, folic acid and potassium.  The dietary guidelines recommend that adults eat 4-6 cups of red or orange vegetables (like winter squash) each week.

​Butternut squash has a sweet, nutty taste similar to that of a pumpkin. It might be fall's most versatile vegetable. They are larger than most other winter squash, ranging in size from six to 12 inches long and in weight from about two to about five pounds. 

This hardy squash can be kept for up to three months in a cool, dry place. But know that butternut squash will not last as long in a warm kitchen. For optimal storage keep them in the basement or another cooler place if possible. Do not refrigerate whole squash but once cut, butternut squash should be wrapped tightly and refrigerated. When it comes to cutting the smooth skin to halve, slice, or cut wedges of bright orange flesh, follow this technique.

There are so many delicious ways to use this hard-shell squash, from soups and salads to lasagna and pizza. Next time you’ve got the oven on, use up the space to cook a whole squash – simply bake it just as it is until you can insert a knife in easily, then use it over the following days in salads or to turn into pancakes, fritters or a delicious spread for toast.

Recipes

• Squash & Goat Cheese Bruschetta
• Brown Sugar Butternut Squash Pie
• Curried Butternut Squash Soup
• Caramelized Butternut Squash
• Butternut Squash Risotto