The ascendancy for harvesting squash is pick summer squash and zucchini early and often, when they"re small, but leave winter squash ~ above the vine till the vines die earlier in fall.

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Harvest summer squash early and also often.© Steve Masley…Click photo to Enlarge

Harvest summer squash when small, prior to their skins harden and their cores obtain pithy and full that seeds. Zucchini should be harvested at 6-8" (15-20cm), pattypans in ~ 2-3" (5-8cm) across. In heat weather and also with adequate water, summer squash and also zucchini dual in size in a day or two, for this reason ‘when in doubt, reduced it out’.

Young summer squash, harvested fresh, are succulent and also delicious, and will continue to be that method for at the very least a week, if you to wash them, dry them quickly, and place lock in a plastic bag through a half strip of paper towel, then store them in your vegetable crisper.

The paper absorbs humidity that would certainly otherwise condense inside the bag, leading to soft rots or mold whereby it"s in call with the plastic.



Squash harvesting Photos © Steve Masley (Click image to Enlarge)

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You have the right to harvest winter squash any time ~ they’ve reached mature size, however they"ll develop much more sweetness if left top top the vines till the leaves begin dying ago in the fall.

Harvest buttercup or kabocha squash after ~ they attain their characteristics blocky shape.

Harvesting Buttercup (Kabocha) Winter Squash: The Squash on the ideal is prepared to Harvest, the Squash on the Left is Still growing © Steve Masley…Click photo to Enlarge

The skin shade should fade from a bright environment-friendly to a duller, greenish-brown shade, and the stems will become corky. The stripes will fade native light green to grey-green, and also become narrower.

Buttercup or kabocha squash with environment-friendly stems, rounded contours, light eco-friendly skin, and also wide, light eco-friendly stripes room still growing and also should it is in left on the vine to dimension up.

In the photograph above, the squash on the best is all set to harvest, but the squash ~ above the left is still growing.

Harvesting Squash: The environment-friendly Stripes and also Green Stem top top this Butternut Winter Squash mean this Squash is quiet Growing© Steve Masley…Click picture to Enlarge

Harvest butternut squash when the skin is too tough to dent v a fingernail. The skin should be a uniform tan color, although there might be part faint green stripes. The tribe will revolve from environment-friendly to greenish-yellow or brown and also become hard and brittle.

When you"re harvesting squash choose these, cut the squash from the vines v a pair of hand pruners, leave an inch or for this reason of stem. Place them out on the ground in a sunny spot and enable them come cure in the sun for a couple of days.

Rotate them every couple days, and also watch for indicators of sunscald ~ above really warm days. After a week or so of curing, store the squash in cool, dry shade.

Winter squash end up being sweeter after a hard frost or two, however harvest them and also cure them under sheathe if temperatures drop into the high 20’s (-5 C).

Acorn squash store for 2-3 month after harvest. If castle start transforming yellow, use them immediately, since they shed sweetness and also flavor quickly at this stage.

Winter squash have to be save on computer cool, dry, and dark, with great air circulation roughly them. Many winter squash become sweeter ~ a couple months that storage, and can be preserved for as much as 6 months if save properly. Buttercup squash keep for 4-6 months. Butternut squash keep for approximately 9 months. Both room at their finest at 2-4 month in storage.

Top of harvest Squash page | Summer Squash VarietiesWinter Squash ranges | growing SquashGrowing Squash in Containers | Roasted Winter Squash

The recipe listed below features buttercup or kabocha squash, but works for any form of winter squash, consisting of pumpkins.

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The an enig to acquiring a beautiful carmellized pickled in salt is come use just a small amount that water in the dish, so the squash roasts because that the last half hour, instead of steaming.

Roasted Buttercup (Kabocha) Squash

1 buttercup or other winter squashMelted butter, grapeseed, or vegetable oilsaltsmall quantity of water

Roasting Buttercup Squash © Steve MasleyClick photo to Enlarge