Now that it is February I cook all the remaining Winter Squash and freeze it. It would keep longer in a cool room but its flavor may begin to fade. We have had some of our winter squash keep as late as Easter. I think this is a good time to cook it all and freeze in meal size portions to eat anytime in the coming year, and that's what I did today. Old canning books gave long processing times for both Squash and pumpkin which could be done as well.