Winter Squash: Peak Flavor Chart

Winter Squash Curing & Storage

How Long to Cure & How Long to Store Winter Squash for Peak Flavor & Eating Quality

Different kinds of winter squash vary as to how long they take to cure after harvesting, how long before they achieve peak eating quality, and how long before that quality declines.

Whether you grow winter squash for your own consumption or to sell at markets, at the farmstand, or to place in your CSA boxes, you will want to know when your squash and edible pumpkins are at their best.

A few mini ornamental edibles.
A selection of mini edible ornamentals
For those eager to enjoy the fall squash harvest, a general rule of thumb is to consume the spaghetti and smallest squashes first.

Harvest Indicators: When To Harvest Winter Squash, by Type

Ensuring good eating quality in your squash starts with harvesting at the right time. Many winter squash fruits can appear to be mature before they are actually ready to harvest. For the best-quality squash, wait to harvest all types until they are mature—at least 50–55 days after the fruit has set, but be sure to harvest before your first fall frost.

  • Spaghetti: harvest when fruits have developed a deep yellow color.
  • Acorn: harvest when fruits have a dark-orange “ground spot.”
  • Delicata & Dumpling: harvest when fruits have a dark-orange “ground spot.”
  • Hubbard, Kabocha, and Buttercup: dry, corky stems are a good indication of fruit maturity.
  • Butternut: harvest when fruits have developed a uniform tan color (an exception is ‘Honeynut,’ which will continue to ripen and color-up in storage).

About Curing Winter Squash

  1. 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.
  2. Move into cool, dry storage for the remainder of the curing period (if applicable).

Recommended Storage Conditions

Storage life is dependent upon good storage conditions. We recommend 55-60°F/12-15°C, 50-70% relative humidity and good ventilation. Repeated exposure to temperatures below 50°F/10°C may cause chilling damage, reducing storage life.

Timing Tips for Winter Squash Storage—When to Eat Which Kind

Some squash require time in storage after harvest for the best eating quality. The chart below is designed to serve as a general guide to curing requirements and the storage potential of different types of winter squash.

Winter Squash Curing & Storage Chart
KeyClick for KEY    Months After Maturity / Harvest
TYPE   1 Mo   2 Mo   3 Mo   4 Mo   5 Mo   6 Mo  
Acorn: most varieties            
Acorn: 'Night Shift' 4    
Acorn: 'Starry Night' 4    
Acorn: 'Tuffy' 1   3    
Spaghetti: all varieties 2  
Butternut (Mini): 'Butterscotch PMR' 3  
Butternut (Mini): 'Butterbaby' and 'Honeynut' 1        
Delicata: most varieties              
Hubbard: 'Red Kuri' 4  
Hubbard: 'Blue Ballet' 1 4  
Hubbard: 'North Georgia Candy Roaster' 1 4  
Kabocha (Mini): 'Sunshine'   4    
Kabocha: 'Cha Cha'; 'Sweet Jade'; 'Winter Blush' 1 5  
Buttercup: most varieties 1   5  
Kabocha: 'Marmalade'; 'Winter Sweet'
    6
Hubbard: 'Tetsukubuto' 1 6
Butternut: most varieties   2 (Consume smaller to larger varieties across 3–6+-mo period post harvest)
 
key    KEY Curing Period Optimal Eating Period
 

Learn More