If storing pumpkins and winter squash for your Thanksgiving meal, keep them in a cool area that is below room temperature. Be careful to keep them from getting a chill as that makes them more susceptible to rot. Store them in a location that does not go below 50 degrees F. Pumpkins and squash must be handled carefully because cuts and bruises in the rind allow decay organisms to get in. At Thanksgiving, winter squash, potatoes, carrots, turnips, and other garden vegetables often turn up on the menu along with the traditional roasted turkey. To keep these vegetables as fresh as the day they were picked, you need to store them properly.
Potatoes store best in the dark under moderately moist conditions.
This prevents them from turning green and drying out. Temperatures in the 40 to 45 F degree range are optimal. Store onions in attics or cooler rooms instead of the basement, which is often too moist and leads to decay. Hang from the rafters in mesh bags to allow good air circulation to prevent soft rot problems. Be sure to check all stored vegetables often for spoilage and remove any rotting items to keep diseases from spreading.