Many winter squash fruits can appear to be mature before they are actually ready to harvest, and some require time in storage after harvest for best eating quality. For the best-quality squash, wait to harvest all types until they are mature — at least 50–55 days after the fruit has set — and cure before storing and eating.
Curing Winter Squash
After cutting the fruits from the vine, sun-cure in the field for 5–7 days, or, cure indoors for 5–7 days at 80–85°F (27–29°C), in an area with good air ventilation.
As noted above, a good rule of thumb is to consume small-fruited types first. Read on for more tips on specific winter squash types.
The fruits of acorn types will have a dark-orange "ground spot" when mature. Fruits can be consumed at harvest, and eating quality is best within 2½ months of harvest.
Spaghetti squash, too, can be consumed right away after harvest, and will store only about 2½ months.
The fruits of these types, like acorn squash, often have a dark-orange "ground spot" when mature. Fruits can be consumed at harvest, and eating quality is best within 3 months of harvest.
Varieties such as 'Sunshine,' ,'Red Kuri,' and Shokichi types can be consumed at harvest, and will store up to 4 months. Dry, corky stems are a good indication of fruit maturity.
Fruits are best after 1–1½ months of storage, but will also store 4–6 months. Dry, corky stems are a good indication of fruit maturity.
Fruits are best after 1–2 months of storage, and will keep 4–6 months. (NOTE: Because of its smaller size, 'Butterscotch PMR' is an exception; it can be consumed at harvest, and is best within 3 months of harvest.)
FAQs
Curing Winter Squash
After cutting the fruits from the vine, sun-cure in the field for 5–7 days, or, cure indoors for 5–7 days at 80–85°F (27–29°C), in an area with good air ventilation. As noted above, a good rule of thumb is to consume small-fruited types first.
What is the best storage conditions for squash? ›
Storage Conditions
Squash store best at an even 50°F in a dark place. This could be a cool and dark shelf, cabinet, or drawer in the kitchen, pantry, or closet. They also store well in a warmer section of the root cellar such as on the top shelf.
How do you prepare and store squash? ›
I've put together seven tips for storing squash that will help you keep squash fresher for longer.
- Know your squash. ...
- Don't wash your squash. ...
- Cure winter squash for long term storage. ...
- Store winter squash in a cool dark place. ...
- Store summer squash in the fridge crisper. ...
- Look for signs of rotting. ...
- Use it, don't lose it.
Pressure canning is the only safe method of canning winter squash. Winter squash must be pressure canned to avoid the potential of the foodborne illness botulism. Squash should have a hard rind and stringless, mature pulp of ideal quality for cooking fresh. Wash, remove seeds, cut into 1-inch slices, and peel.
Can you leave winter squash on the vine too long? ›
The only risk or downside of leaving butternut or other winter squash on the vine too long is if they end up getting frost damage or heavy water damage, so just keep an eye on your weather forecast.
Should I wash winter squash before storing? ›
Any little scratch or cut provides an entrance for bacteria and rot. Always wash away the dirt, grime and mildew, before storing, and many “experts” suggest you wash your pumpkins and squash in a very mild chlorine bleach solution consisting of 2 TBS of bleach to one gallon of water.
What is the best long term storage winter squash? ›
Storage life varies by squash type. Acorn squash stores the shortest amount of time: 4 weeks. Spaghetti stores four to five weeks; Buttercup, 13 weeks; Butternut, up to six months; Blue Hubbard, six to seven months.
How do you store squash without a root cellar? ›
Sweet potatoes, pumpkins, and winter squash actually need slightly warmer conditions to keep their texture. So, they can be kept in a dry basem*nt or closet in the home, which is below room temperature. Squash and sweet potatoes do need to be cured before storage.
What is the best way to preserve squash? ›
We recommend preserving summer squash or zucchini by pickling or freezing. Summer squash is good for you. It is low in calories and many varieties provide vitamin C, potassium and, if the skin is eaten, beta carotene. Preserve summer squash by freezing, pickle them for canning or dry them.
How long will squash keep after picking? ›
Depending on the type of pumpkin or squash, it should last 2 to 6 months when stored at the ideal temperature of between 50 and 60 degrees Fahrenheit; a cool basem*nt can work well. Under ideal storage conditions, acorn squash can last up to 2 months, butternuts 2-to-3 months, and hubbarbs 5 to 6 months.
Summer Squash (Zucchini and Yellow Squash)
Cut squash into ¼-inch (6 mm) slices. Steam blanch summer squash for 2½ to 3 minutes or water blanch squash for 1½ minutes. Dry in a food dehydrator at 135° to 140°F (57°C to 60°C) for 10 to 12 hours. The finished product should be leathery to brittle.
How do you store raw cut squash? ›
If you're planning to use only part of a butternut squash, or want to prep the vegetable beforehand, you can store cut butternut squash in the refrigerator. Store cut squash in an airtight container and use within seven days. Once you're ready to use your butternut squash, the possibilities are endless.
How to harvest and cure winter squash? ›
Cut cleanly from the vine with hand-pruners, keeping one to two inches of stem intact. Next, permit the squash to “cure” — that is, to heal its cuts and scratches — in warm, moist air. Ideal curing conditions are 75-85 degrees F., and 80-percent humidity.
What happens if you don't blanch squash before freezing? ›
And while this might seem like it takes a little more planning, it's worth the effort! That's because if you freeze squash when it's raw, the texture will get too watery once it's thawed.
Do you need to blanch winter squash before freezing? ›
Freezing raw squash is not only simple, it's preferred. You may decide to blanch the squash before you freeze it if you're worried about the taste, texture, color, and nutrients staying intact, but it is truly unnecessary, and the vegetable will last just as long whether you complete this extra tedious step or not.
How do you dry winter squash? ›
Cut into small, thin strips, no more than 1 inch by 1/8 inch. Blanch strips over steam for 3 minutes. Drain and pat dry. Dry the strips in a dehydrator until brittle.
Can you freeze winter squash without blanching? ›
Freezing raw squash is not only simple, it's preferred. You may decide to blanch the squash before you freeze it if you're worried about the taste, texture, color, and nutrients staying intact, but it is truly unnecessary, and the vegetable will last just as long whether you complete this extra tedious step or not.
How to cure fall squash? ›
Ideal curing conditions are 75-85 degrees F., and 80-percent humidity. These conditions are not easily achieved during a typical Northeastern autumn. Thus I compromise slightly, and place the squash in full sun on my wire-mesh patio table for 10 days. After curing, move the squash to cool storage.
How to harden off squash? ›
Harden off the squash for about seven to fourteen days by letting them sit in the field if conditions are favorable. You can also lift the fruit off the ground and place in single layers in a dry, well-ventilated spot. Ideally, hardening off conditions boast temperatures of 80°to 85°F with 80 to 85% relative humidity.
