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Picking (harvesting) Winter Squash

Harvesting winter squash varieties including Butternut, Acorn and Spaghetti squashes begins after their skins have hardened. Winter squash will store well for long periods of time after harvest, generally 3 to 4 months. It is important to make sure to harvest fruit before the first frost to prevent damage to the skin. To harvest fruit use a pair of pruning shears to cut the stem about ½ inch above the fruit being careful to not break the stem off of the fruit. Breaking the stem off will cause a wounded area for fruit rots to spoil the squash. Butternut squash are ripe when the outside skin turns a deep flesh color. Acorn squash are mature when the underside of the fruit turns an orange-yellow color where it had laid on the ground. Spaghetti squash is ripe when the skin turns a golden yellow color and hardens. If squash are soiled they can be washed. Store fruit in a warm (at least 55ºF) dry and dark area for extended shelf life.

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