One of the best things about winter squash is that it can be stored and enjoyed up to 3 months depending on squash variety and if it has been stored properly.
A great tip to help prevent spots of mold developing on the outer layer of skin, which will ultimately lead to early spoilage, is to oil buff the squash before storing. To oil buff, first thoroughly wash the squash to remove all dirt, then dry it completely.
Put a small amount of vegetable oil on clean cloth or paper towel then rub the oil all over the surface of the squash, buffing off any excess oil. The squash should not be greasy to the touch and just barely shiny. Be sure to work the oil into the crevices of acorn and delicata varieties.
The ideal temperature to store winter squash is between 50 to 55°F in an area that can provide air circulation away from pears, apples or other ripening fruit.
If you need to store your squash even longer, you can freeze it raw. Cut it into ½ to 1-inch cubes and store in freezer bags or store it after it has been cooked. Roast, boil or steam your squash until tender, scoop the flesh out of its shell and then mash or purée (with the exception of Spaghetti squash) and store in freezer-safe containers.
For more details on how to freeze your winter squash, visit https://www.thespruce.com/preserving-pumpkin-butternut-and-winter-squashes-1327938