When to harvest squash.

My squash plants do not live long enough for squash to cure on the vine. I am expecting a hard frost in two days, so most have to come in for shelter in the green house to cure.

I've been reading about different varieties of squash, and how long they need to cure in order to get the best flavour. It seems that Hubbard and Buttercup squash need to cure for a month after harvest to get the best flavour. My two varieties are Golden Hubbard and Gold Nugget Buttercup.

This is the first time that I've grown Hubbard due to it's long maturity date. It is in a tote so that I could start it early in the greenhouse and then move it outside.

Two have turned to a deep orange. The stem is changing but not drying. Two more are a light orange.

My questions , because I have to harvest them before they are fully mature on the vine and before the stem begins to dry, does the curing time start when I pick them? Or does the best flavour/curing time begin once the squash turns a deep orange and loses it's shine?

Also...is it possible to leave it on the vine too long? The vine's are still lush and green. Frost will kill them before the plant dies back naturally.

This photo is of the two oldest Golden Hubbard squash. They have turned a deep orange, and the stem looks a little "corky".





This is one of the other two younger squash that have stopped growing but are not deep orange yet. I'm hoping I can shelter these ones in place a little longer, but if not then I'm hoping they will continue to cure/turn orange in the warm greenhouse.





I'd appreciate any experience or advice. I'm eager to try the hubbards, but want to be sure I wait long enough to get the best flavour ( the dark orange ones are calling to me....)

 

The stem becomes sort of corky, so to speak. Sometimes the stems go brownish or yellowish.

 

My test is that corky stem. You can also push your fingernail into the rind. If it doesn't give easily, it's ripe.

I usually just see if the stem is corky.

I take them in before frost, regardless. If it isn't fully ripe, I use it within a few weeks. Riper ones keep much longer.

 

I think you should answer their calls. Otherwise they might start texting or emailing.

 

Is the corky stem your test once they've been inside too Daniel? Let them cure indoors until the stem dries, when you have to bring them in early, before eating?

 

Mel, once they are indoors, I eat any that didn't seem to ripen, first. That way they don't get a chance to spoil. They will need to be in a cool, dry location.

I've cooked small ones that were no where near ripe. The flavor was mild, but still good.

 

Thanks Daniel.

I went for a walk this AM and uncovered everyone at the squash party. I was waffling about leaving them in longer with what looks to be a nice couple of weeks after this one more cold night. But...the voles......and I think the cool damp fall nights....I have snacked on ones and some showing signs of rot. I'll be bringing in the Gold Nugget Buttercup today, and the spaghetti squash. I'm going to try and leave the Hubbard as long as possible, and they are more sheltered so that was part of my experiment.

It wouldn't be a true experiment though if I didn't eat one of the big Golden Hubbards that has been taunting me. That will be a taste test in the next week. Nom nom nom.