Growing winter squash for the first time is exhilarating! But you might be wondering what comes next after they’ve ripened and are ready to harvest. You may also be wondering what to do if a frost advisory is announced and your squash haven’t fully ripened or been cured yet…

To be able to properly store winter squash for a few weeks or even months, it’s important to cure them. Additionally, curing squash really brings out its sweet flavor and also gives it a better shelf life because it hardens the rind to prevent rot.

WHEN AND HOW TO HARVEST

Winter squash is ready to be cut from the vine when the rind becomes hard and difficult to scratch with a fingernail. The rind will also have lost its sheen and appear dull and dry. It’s best to harvest winter squash before the first frost of the season, especially if you’re wishing to store them. They can endure a light frost, but keep in mind that their shelf life will be compromised. To harvest, use a pruner and simply cut the squash away from the vine, leaving 2-3 inches of stem. A nice, clean cut is best (don’t simply tear it from the vine) to prevent creating a wound that could lead to rot. It is also possible to harvest and cure slightly immature squash, the same way you would cure those that are mature.

Damaged squash should be discarded, however slight nicks and scratches (as shown) usually heal while curing and the squash should be fine, but these should be used first.

HOW TO CURE

Once cut from the vine, with a clean, dry cloth, wipe off dirt, wilted blossoms and any other debris that may be present on the squash. Your squash is now ready to be cured! Curing is a simple drying process; it eliminates moisture from the squash and hardens the rind which in turn gives them a longer shelf life.

The curing process takes about 10 days. This can be done outdoors, as long as it is warm and dry. With cooler nights, I bring my squash outside during the day, then back into the garage at night. I use wood pallets and place the squash between the openings to allow air to circulate. Squash can be cured indoors as well, by placing them in a warm and dry space, on gridded shelves (or wood pallets) in a garage or shed with good air circulation. Take note that once acorn squash are ready to be harvested, they don’t need to be cured like other squash. It’s best to pick them right away, as leaving them in the sun speeds up shelf life.

STORING WINTER SQUASH

Store winter squash on shelves, in a cool, dry place with ample space between them. Temperatures should be maintained at about 12°C (55°F) with 50-70% humidity. Keep in mind that too much humidity may cause them to rot. Check your squash every week; remove any that may develop blemishes or soft spots and plan to use them quickly.

AVERAGE SHELF LIFE

Storage life usually depends on the type of squash and hardness and thickness of rind.

Acorn: 1-2 months.

Spaghetti & pumpkin: 2-3 months.

Buttercup, butternut & hubbard: 3-6 months.