I've just bought a butternut squash. On the label it says "Keep at room temperature". Why shouldn't I store it in the fridge?
Storage of Butternut Squash
squashstorage
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I have seen those before when I have cooked squash; they seem more common when I microwave it. I suspect they are just starchy deposits. I have always just wiped them off and eaten it anyway.
It's definitely a very real reaction. I'm not sure exactly what in the squash it is that causes it, but since different people react differently - some people have strong reactions like you, some people have mild ones, and some have no problem at all - it seems to be some sort of mild allergic reaction. It's often called contact dermatitis, but that's a very generic term and doesn't really mean anything you don't already know. I'm not sure exactly what component of the squash it is that causes it, but I don't think it's carotene or potassium. It's likely some more complex molecule that tends to be present in various winter squashes.
Images from http://foodworld-eva.blogspot.com/2010/01/squash-reaction-on-skin.html.
You can avoid it by completely wearing gloves while working with the squash, or if you're lucky, you have someone else with you who can handle the squash without problems. For many purposes, like soup, you can also simply cut the squash in half, roast it, then scoop out the good stuff. But if you do really need to peel it and cut into chunks, your best hope is just to try to avoid touching it too much. You'll also want to wash your hands immediately after, or even a few times while you're cutting if it takes a while.
If you do end up with this despite your best efforts, cortisone cream can help relieve the reaction afterward.
(And as for your soup, there's nothing wrong with letting more moisture escape in exchange for browning. You can always just add more water or stock back into the soup. This can even be a good thing, since it lets you replace water with a more flavorful liquid.)
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Best Answer
Two factors affect the storage of butternut and other winter squash, temperature and humidity. From Bonnie Plants :
Obviously, the temperature in our refrigerators is much lower than 50°F - 55°F. And humidity levels can be all over the place, higher or lower than recommended.
To further answer why temperature makes so much difference: winter squash and pumpkins are still alive even after being harvested and continue to 'breathe'. From NC State :
Also: