Last Fall, a friend picked us up a box of squash from a farm somewhere in the Fraser Canyon..... We put it downstairs in the little room under the stairs....we set it on blocks, because we didn't want the box in direct contact with the cement floor (too cold).
We kept it there, instead of in the cold room, because squash needs to be kept in a warmer spot than our coldroom, which we like to keep around 38 - 40F ideally.
Once it cooled, I scooped all the squash out from the shells....put it all in a dish and mashed it well with the potato masher.....(the shells went to the chickens, who will pick all the bits of leftover squash out of them)





