Half a squash after the cut I keep in the cold — tomorrow’s traybake, not on the hob

The squash is already cut — and the other half sits cut-side up “till tomorrow on the table”. Easy to leave it like that: by morning the cut has dried, the edge is softer, and the hand no longer takes it calmly onto the tray. I scoop the seeds, cover the cut and put it in the cold — so tomorrow there is a ready half for the traybake, not a sad squash on the hob.

Half a squash after the cut I keep in the cold — tomorrow’s traybake, not on the hob. How I cut a pumpkin calmly is another note; pumpkin in the oven its own; cabbage for later another story. Here it’s the cut half itself: covered, in the cold, for the next tray — not a lecture about “proper seasonal soup”.

In the cold two to four days. If the cut is slimy or smells wrong — into the bin, not “one more stew”. I don’t confuse a whole squash in the cupboard with one already cut: after the knife — only the cold. I’m not writing a new mash recipe in this note — it’s about the half that already waits in our fridge.

I don’t need a squash that quietly wilts cut-side up on the table. I need a half in the cold from which tomorrow’s tray smells of autumn. At yours does cut squash reach the cold — or already sit cut-side up “till tomorrow”?