There are a few key ways to determine if your squash has gone bad and is no longer safe to eat. Paying attention to changes in appearance, texture, and smell can help you identify spoiled squash.
Appearance
Look closely at the exterior of the squash. Some signs that a squash has gone bad include:
- Moldy spots or fuzzy growth
- Sunken, soft, or water-soaked areas
- Cuts or bruises that are dark or sunken
- Pitting, scarring, or abnormal markings
- Slimy texture
- Unusual colors like black, blue, or very dark green spots
Mold is one of the most obvious indications that squash has spoiled. It may appear fuzzy or velvety and can range in color from white to green to black. Small spots may start growing and eventually spread to cover more of the squash.
Soft, water-soaked areas mean the squash has started to break down. Bruising can also lead to wet rot. The affected flesh may be mushy or slimy.
An unusual appearance, strange colors, and abnormal textures are all reasons to be suspicious about your squash’s freshness.
Texture
Press gently on the outer skin of the squash. It should feel firm and smooth. Soft spots or indentations can indicate spoilage:
- Soft or mushy exterior
- Very lightweight and feeling hollow
- Spongy or crumbly texture
- Slimy, wet flesh
A fresh, healthy squash will feel heavy for its size and difficult to dent or puncture. Softness, hollowness, and a loss of weight indicate moisture loss and breakdown of the squash’s tissues.
If the flesh is mushy and slimy instead of firm and relatively dry, microorganisms have likely caused the squash to start rotting from the inside out.
Smell
Sniff the squash. A sour, unpleasant, or funky odor is a definite red flag:
- Sour, fermented smell
- Rotten odor
- Growth of mold produces a musty smell
- Unnatural or chemical smells
A fresh squash has a mildly sweet, earthy smell. Foul odors indicate spoilage and the growth of microorganisms like bacteria, yeasts, and mold.
An ammonia-like smell can develop when proteins break down. Slimy flesh will also have a sour, unpleasant smell.
Never eat a squash that smells funky, even if no mold is visible. Odor is an important indicator of safety.
Internal Flesh and Seeds
Cutting open the squash provides more information. Signs of spoilage inside include:
- Brown, mushy flesh
- Slimy texture
- Foul odor
- Mold
- Hollow interior
The flesh should be firm, consistent in color, and feel moist but not wet. The seeds should be firmly attached. Any foul odor, soggy texture, or mold growth means the squash has been invaded by bacteria or fungi and should be discarded.
Hollowing out occurs when the inner flesh becomes liquefied. This is a symptom of advanced bacterial action and signals extensive spoilage.
Storage Conditions
How a squash was stored can provide clues about its freshness. Some high-risk conditions include:
- Warm environment or temperature fluctuations
- Sitting cut/peeled at room temperature
- Lack of ventilation if tightly wrapped
- Kept near ripening fruit
- Stored past recommended time
Squash stores best in a consistently cool, dark, and dry spot. Temperatures should be between 50-60°F. Too much warmth accelerates spoilage.
Once peeled and cut, squash flesh is very perishable. It should be refrigerated and used within days.
Tight wrappings or confinement in sealed containers traps moisture and gases given off as the squash ages, making ideal conditions for mold.
Fruits like apples and pears give off ethylene gas. This ripening hormone can hasten deterioration of squash stored nearby.
In general, summer squash keeps 1-2 weeks and winter squash about 2-3 months. Exceeding suggested storage times increases the changes of spoilage.
What to do if squash seems bad
When in doubt, throw it out. If your squash shows any signs of spoilage, it’s better to be safe than sorry. Don’t taste test questionable squash.
Discard the entire squash if mold covers a large area or appears deeply embedded. Toss any pieces with soft, slimy spots or foul odors.
Small spots of surface mold can sometimes be trimmed off if the surrounding flesh seems very fresh. But err on the side of caution – mold can penetrate deeper than visible.
Compost spoiled squash or toss it in the garbage. Don’t eat it or try to cook it, as this doesn’t destroy harmful toxins produced by bacteria and mold.
Tips for choosing fresh squash
Picking out high quality squash can help minimize waste:
- Inspect skin for bruising, cuts, or moldy spots
- Choose solid, heavy squash without soft or wet areas
- Avoid squash with punctures, holes, cracks, or large shrivelled regions
- Select squash with stems still attached
- Pick ripe winter squash with hardened rind; avoid those with scraped rinds
- Check that summer squash feels firm with glossy, vibrant color
- Look for signs of insect damage like chew marks or holes
Purchase squash within a day or two of harvest if possible. Choose squash free of blemishes.
Avoid squash with cuts, punctures, or cracking as those provide entry points for microbes. Shrunken, sunken areas often indicate dry rot.
The stem protects against bacteria entering. An intact stem also signals the squash was handled carefully after harvesting.
Pick fully mature winter squash varieties; immature fruits don’t store as well. Summer squash is best just shy of full maturity.
Ideal storage conditions
Storing squash properly helps extend shelf life after purchasing:
- Keep squash in a cool, well-ventilated place around 50-55°F
- Maintain high relative humidity around 85-95%
- Avoid temperature fluctuations that hasten deterioration
- Leave space between squash to prevent mold spread
- Do not refrigerate uncut squash; chilling injury can occur
- Refrigerate cut squash in airtight container for 1-2 days max
A basement, garage, or root cellar can provide ideal conditions. The refrigerator is too cold for whole squash.
Humidity is important to prevent moisture loss. Wrap in plastic or perforated plastic bags, if needed, to maintain humidity.
Don’t pack squash too densely or gases and moisture get trapped. Avoid placing near ethylene-producing fruits.
Once cut, squash is very perishable and must be refrigerated. Only keep 1-2 days at most.
How to tell if cooked squash has spoiled
With cooked squash, also rely on your senses:
- Check for odd colors or mushy consistency
- Discard if any mold is visible
- Smell for sour, rotten, or weird odors
- Taste a small amount if you’re uncertain
Pureed squash should retain a natural vibrant orange or yellow color. Gray, brown, or black discoloration indicates spoilage.
The texture should be smooth and creamy, not watery or slimy. Mold is not always visible, so smell and taste for clues.
Cooked squash can be stored in the refrigerator 3-4 days. To freeze, cook, puree, pack into airtight containers leaving 1/2 inch headspace, seal, and freeze up to 8-12 months.
Preventing spoilage
Proper handling prevents squash from deteriorating prematurely:
- Avoid bruising during transport and storage
- Wash or dry-brush skin before storage; don’t submerge in water
- Dry squash thoroughly if washed
- Trim stem 1 inch above the rind
- Cure winter squash 10-15 days in warm area before storing
- Turn squash periodically to prevent soft spots
- Never store cut squash at room temperature
Gentle handling prevents damaging the skin and introducing bacteria. Avoid submerging squash in water as it can enter through stem scars.
“Curing” helps heal the rind and prolongs storage life of winter squash varieties. Place somewhere warm 75-85°F with good airflow.
Rotating squash prevents moisture trapped on one side from causing deterioration. Only cut what you plan to use.
What causes squash to spoil?
There are a few common causes of squash spoilage:
- Physical damage from rough handling, cutting, or impact
- Microbial growth of bacteria, fungi, and mold
- Temperature abuse from warm conditions
- Moisture loss leading to texture changes
- Respiration converting stored sugars into CO2 and water
Bruises, punctures, and stem removal provide entry points for microorganisms like Salmonella, E. coli, Listeria, and Staphylococcus.
Temperatures over 60°F accelerate microbial and enzymatic breakdown. Even if cold, moisture loss still occurs.
As a living tissue, squash naturally respires after harvest. This process depletes sugars needed to maintain cell structure.
How to store cut squash
Preserving cut squash for later use requires refrigeration:
- Chill right away after cutting
- Place in airtight container or sealed bag
- Try to minimize air exposure
- Use within 1-2 days for best quality and safety
The exposed flesh of cut squash is far more perishable than whole. Refrigeration slows microbial growth and enzyme activity.
Sealing the container or bag creates a slightly anaerobic environment to help preservation. But avoid storing more than a couple days.
For longer storage, cooked squash puree can be frozen for 8-12 months. Portion into airtight containers, leaving 1/2 inch headspace before sealing.
Conclusion
Catching spoiled squash early can prevent foodborne illness. Rely on multiple signs like wrinkled or moldy skin, soft spots, foul odors, and slime to determine safety.
Discard any questionable squash. Store whole squash properly to maximize shelf life, and refrigerate cut pieces for brief 1-2 day use.
With vigilance during transport, storage, and preparation, it’s easy to keep your squash appetizing and safe to eat.
