A basket of winter squash is more than an autumn reward. With careful handling, it can become the start of meals long after the vines are gone.
Begin with mature fruit: look for the variety’s full color, a woody stem, and a rind that resists a gentle fingernail test. Harvest before a hard frost, cutting the stem rather than twisting the fruit from the vine. Carry squash from underneath to protect the stem.
Next, know your squash. Butternut and Hubbard generally benefit from warm curing, while acorn and delicata usually skip that step. One routine does not suit every variety.
For storage, choose a dry, ventilated spot around 50°F to 55°F. Leave space between fruits and check them weekly for deterioration. Reserve the soundest squash for keeping and use undamaged, shorter-storing varieties first.
Dark, moody hues can create the prefect fall palette in the garden. This on-trend can be especially fun for spooky season decorating.
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