I don't know if they're "more and better," LOL. I use a solution of 1 part bleach to 10 parts water, which is more than adequate to prevent mold and/or delay decay (assuming good storage conditions). I allow the squash to air-dry and then store. I don't use paraffin, though it makes sense to do so. The big thing, I think is to leave some of the stem attached. Otherwise the squash do tend to deteriorate more quickly. I do have to add that some garden years are just crummy for squash and their keeping qualities are compromised no matter what you do. Sometimes Mother Nature wins. It's why the canning recommendations for mashed or pureed squash and pumpkin butter were pulled. The water content of the squashes varied so much from season-to-season and garden-to-garden the USDA/NCHFP couldn't get a consistent pH or density in the batches they tested. Carol

Lots of us tried this a few years back - and it was really good. it was those darn cookies that created a stir - where to get them - lol. Butternut Squash Lasagna Recipe courtesy Giada De Laurentiis Posted by LoriJean Recipe Summary Difficulty: Medium Prep Time: 30 minutes Inactive Prep Time: 15 minutes Cook Time: 1 hour 25 minutes Yield: 8 to 10 servings User Rating: Cook's Note: The no-boil lasagna noodles can be substituted with fresh spinach lasagna sheets. Look for fresh lasagna sheets in the refrigerated section of specialty markets. 1 tablespoon olive oil 1 (1 1/2 to 2-pound) butternut squash, peeled, seeded, and cut into 1-inch cubes Salt and freshly ground black pepper 1/2 cup water 3 amaretti cookies, crumbled 1/4 cup butter 1/4 cup all-purpose flour 3 1/2 cups whole milk Pinch nutmeg 3/4 cup (lightly packed) fresh basil leaves 12 no-boil lasagna noodles 2 1/2 cups shredded whole-milk mozzarella cheese 1/3 cup grated Parmesan Heat the oil in a heavy large skillet over medium-high heat. Add the squash and toss to coat. Sprinkle with salt and pepper. Pour the water into the skillet and then cover and simmer over medium heat until the squash is tender, stirring occasionally, about 20 minutes. Cool slightly and then transfer the squash to a food processor. Add the amaretti cookies and blend until smooth. Season the squash puree, to taste, with more salt and pepper. Melt the butter in a heavy medium-size saucepan over medium heat. Add the flour and whisk for 1 minute. Gradually whisk in the milk. Bring to a boil over medium-high heat. Reduce the heat to medium and simmer until the sauce thickens slightly, whisking often, about 5 minutes. Whisk in the nutmeg. Cool slightly. Transfer half of the sauce to a blender*. Add the basil and blend until smooth. Return the basil sauce to the sauce in the pan and stir to blend. Season the sauce with salt and pepper, to taste. Position the rack in the center of the oven and preheat to 375 degrees F. Lightly butter a 13 by 9 by 2-inch glass baking dish. Spread 3/4 cup of the sauce over the prepared baking dish. Arrange 3 lasagna noodles on the bottom of the pan. Spread 1/3 of the squash puree over the noodles. Sprinkle with 1/2 cup of mozzarella cheese. Drizzle 1/2 cup of sauce over the noodles. Repeat layering 3 more times. Tightly cover the baking dish with foil and bake the lasagna for 40 minutes. Sprinkle the remaining mozzarella and Parmesan cheeses over the lasagna. Continue baking uncovered until the sauce bubbles and the top is golden, 15 minutes longer. Let the lasagna stand for 15 minutes before serving. *When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.

Just so everyone knows, canned "pumpkin" is mostly canned butternut squash. The FDA has no legal definition of "pumpkin," and food processors use butternut because it is the richest, most dense, deepest orange, and least fibrous of all of the squash/pumpkin type things. I have read that they often use a variety of butternut called "Argonaut." So, feel free to use canned pumpkin in any butternut squash recipe. That being said, I hope I'm actually correct in relaying this information. I recall reading this a few years ago. I actually grow my own butternuts every year, and store them in my basement. Often, they keep until well into the following summer. I personally find it extremely simple to cut one in half and nuke it until it's ready to scrape from the shell.

I have freezer full of stuff frozen from my spring garden. I had a garden for the first time in years and since retiring had the time. Unfortunately, I didn't allow for the fact that all the years longing for the time to do this, I had a family at home to help eat it up. Actually the only two things I had a problem with an abundance of were squash and tomatoes. The rest we managed to use up rather quickly. Having said that this is what I did. Clean your squash and slice in in about 1/2 to 1" pieces. Place on a cookie sheet and place in freezer. When pieces are frozen, remove and place in a freezer bag, I use Food Saver and seal, but a freezer bag will work if you squeeze out as much air as possible. I do not blanch as I don't like the mushy quality it gives the finished product and I haven't gotten sick yet. I froze the tomatoes whole using the same method and use them in cooking. Frozen tomatoes will be mushy when thawed so will not work for anything else. I much prefer the flavor when used in sauces and you don't have all the sodium and preservatives you get in canned.