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
Hard skin slows respiration, helps the stored squash resist rot and collapse, and allows long storage. Cure squash and pumpkins for 10 days at temperatures between 80°F and 85°F and relative humidity of 80 to 85 percent.
Can you eat winter squash before its cured? ›
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.
How do you store cut winter squash? ›
If you cut up more than you need for today's recipe, you can store the unused portion in the fridge for at least four days. Just make sure it's covered, ideally in a close-fitting container or zippered plastic bag. Cut butternut squash also can be frozen. Just spread it out on a cookie sheet, and flash freeze it.
Should I wash winter squash before storing? ›
Food Safety and Storage
Scrub winter squash with a vegetable brush under cool running water before cooking or cutting. Do not use soap. Do not wash squash before storing. Keep squash away from raw meat and meat juices to prevent cross-contamination.
What is the best way to preserve winter squash? ›
You'll see best storage results when you stash squash in a cool, dry spot. For most winter squash, store at 50º to 55º F with relative humidity of 60 to 70 percent. The one exception, again, is Acorn squash, which should be kept at temperatures less than 55. Higher temperatures cause the flesh to become stringy.
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 long can winter squash stay on the vine? ›
A good rule of thumb when thinking about winter squash storage is “harvest early, store carefully.” If your vines and fruit are in good health, the fruit will likely hold fine out in the field for a couple of weeks.
Should you cure squash in the sun? ›
If the stem breaks off, then that squash will need to be used right away because the flesh is exposed and the squash will begin to decay. If the fall weather is sunny and warm, then curing can take place outside. Lay the squashes in an area that is sheltered from the rain but exposed to sunlight.
Can I ripen winter squash off the vine? ›
Generally Cucurbita moschata squash ripens off the vine much better than Cucurbita pepo squash varieties. So things like butternut, Tromboncino, and Seminole pumpkin will ripen off the vine much more successfully than a spaghetti squash, acorn squash, or carving pumpkin.
Where is the best place to store winter 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.
You should store most winter squashes and pumpkins at about 50 to 55 degrees; don't let the temperature go below 50 degrees. Give them moderate humidity and good air circulation. A garage is usually suitable, as long as the pumpkins and squash are on shelves off the floor. A layer of straw helps keep them dry.
What happens if you pick winter squash too early? ›
Butternut squash (Figure 4), for example, turn their characteristic mature tan color some two-to-three weeks before they should be harvested for best quality. If harvested too early, the developing seed inside butternut squash will utilize nutrients stored in the flesh to mature, decreasing its eating quality.
How do you store fresh squash long term? ›
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.
What is the longest shelf life of winter squash? ›
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.
How do you freeze winter squash from the garden? ›
Wash the squash and cut it into ½-inch slices. Water blanch for 3 minutes. Cool in ice water, drain, and package it in rigid freezer containers. Leave ½ inch of headspace before sealing and freezing.
