I use a freezer &canning, but I want to get more into the root cellar, I have the book by the same name.
MEN Magazine(Mother Earth News):
"In addition to the sturdy root and cole vegetables that are obvious candidates for the root cellar, you can also store celery, leeks, brussels sprouts, peppers, grapes, escarole and citrus fruits in your cold room for periods ranging from two to eight weeks, depending on the type of vegetable and the conditions. Onions, garlic, squash, pumpkins, sweet potatoes and green tomatoes will last until spring if you keep them dry and cool. The place for these foods is in an unheated bedroom or a cool closet rather than in the kind of damp, cold place where apples and root vegetables keep best." https://www.motherearthnews.com/real-food/root-cellaring/stocking-the-root-cellar-zmaz90sozshe#:~:text=In%20addition%20to%20the%20sturdy,of%20vegetable%20and%20the%20conditions
I have kept butternut squash in a basket in the kitchen for about 6 months, just to see if they would keep, they where a little dry, not has wet in the seed cavern as the first ones we ate, but tasted fine once cooked.