Winter squash is ready to pick when it has a hard shell, dull colour and a dry brown stem. These are the signs of readiness. Here’s when and how to pick squash at the right time.
Hard skins, dull colours and dry stem = ready to pick.
Most winter squash varieties take at least 100 days to maturity from planting so keep track of planting dates and seasonal timing.
Cure harvested squash in a dry sunny spot for 1-2 weeks to enhance flavour and storage life.
Harvesting winter squash at the right time will give you the maximum flavour and longevity. The signs are a hard shell, dull colour and specific ground spot colours. These are the indicators that your squash is ripe and mature.
There's several ways to know the perfect harvest time: the tough skin test, stem condition and colour changes.
The tough skin test is the most reliable way to check. Press your fingernail into the rind, if it resists puncture the squash is ready to harvest.
A mature squash rind is hard and thick and will not yield. If your fingernail can’t pierce the skin easily it’s time to harvest and enjoy your squash.
The stem is also an indicator of ripeness. A thick woody stem that has dried and browned means the plant is ready to drop its fruit.
Ideally the stem will dry and brown as the squash matures. Make sure the stem attached to the squash is dry and woody before harvesting for best results. A green bendy stem is not yet ready to be picked.
Colour change is also a crucial indicator. For example butternut squash, acorn or spaghetti squash all turn from green to a solid tan/ orange colour when ripe. Check your squash regularly to know when to harvest.
Although each variety of winter squash has its own colour pattern when ripe, a uniform dull colour indicates it’s ready to harvest. Other signs are a darkened field spot where the squash sits on the ground.
Counting days from planting ensures your winter squash will mature correctly. Most varieties take at least 100 days to mature from planting (but if in doubt you can leave it a little longer) so you can plan your growing season.
Harvest winter squash 50-55 days after the fruit has set. Finish harvesting before heavy frosts to preserve flavour and storage life.
In temperate climates the harvest season for winter squash is late September to early October. This coincides with the growing season to avoid frost.
Winter squash and summer squash should be harvested late summer to early fall. Harvesting within this window means full maturity and ready to store.
The hollow sound test is the best way to check winter squash ripeness. Tap a mature squash and it should sound hollow inside, that's how you know it is ripe and read, it has reached the internal structure for harvest.
A thud sound means the squash is under or overripe. Using sound to check ripeness makes harvesting easier and you’ll pick the best squash.
As the season ends frost is coming. Harvest your winter squash before the first frosts appear to prevent damage and preserve the quality and flavour.
You should harvest according to maturity indicators before frost. It's important to stop watering a few weeks before harvest, then they should sit on the vine with no water for 1-2 weeks. Don’t hurry, you should harvest when the plants are ready for harvest for best results.
If frost is coming before the squash is fully mature, pick it anyway. After harvesting leave the squash in a sunny spot for 7-10 days to cure, and the fruits will continue to ripen off the vine.
If frost is forecast during the curing process bring the squash to a greenhouse, polytunnel or any warm dry space, such as a windowsill to prevent damage.
Harvesting winter squash correctly will not damage the fruit. If frost is imminent not all winter squash should be harvested even if they are not fully mature.
If a frost is expected you can cover the area completely with fleece, blankets or bed linens using small stakes to prevent the material from touching the foliage. Weight down the outer edges of the covering to prevent cold air from getting in, and be sure to remove the next morning when temperatures rise.
When harvesting, cut the stem cleanly using a knife or clippers, about 3-4 inches from the fruit. Hold the squash from the bottom to minimize pressure and avoid bruising. Avoid picking up the fruit up by its stem. Place your squash in a warm, dry and ventilated place, such as a greenhouse, covered porch, garage or shed, to cure for 1-2 weeks. Curing helps the fruit heal over any cuts or scratches, and seals the stem. Without curing, these openings in the skin or stem can shorten the storage life of the fruits, making them rot faster.
Using sharp pruning shears or a knife will give you a clean cut when harvesting winter squash. It's best to use a sharp knife or shears.
Leave 3 inches of stem attached to the squash when harvesting. This will help the squash stay fresh after harvest.
Handle squash carefully to avoid bruising or damage. Hold from the bottom during harvest to avoid pressure on the fruit. Don’t break the stem during transport to keep the squash whole. A damaged stem may shorten the storage life of the squash.
Use any bruised or damaged fruits first as they will rot faster, bruising can be cut off and discarded.
Curing winter squash improves flavour and extends storage life. Leave the fruits to cure outside in the sun for 7-10 days. Store harvested squash in a dry place to prevent moisture and decay.
If frost is coming harvest the squash and cure indoors to prevent spoilage.
Curing winter squash takes around 1-2 weeks. The ideal temperature is 10-15°C (50-60°F) Humidity 50-70% for optimal curing.
Its a good idea to cure winter squash in a frost free and dry place, ideally a warm dry room, or on a windowsill or greenhouse.
Store winter squash in a well ventilated area at 50-60°F. Butternut and Hubbard squash will last 4-8 months if cured & stored properly, other varieties can last 3-6 months and some up to 6 months to 1 year.
Check the squash every few weeks during storage. Don’t pile winter squash on top of each other in a basket or box to avoid bruising and damage.
Common problems during harvest are improper handling which can cause damage and rot to the squash. Remove the fruits carefully to avoid rot starting from the stem end. Sterilise your pruning shears before use to prevent disease transmission.
Rot diseases in winter squash are fusarium rots, black rot, grey mould and white mould, each caused by different pathogens.
A dull thud means the squash is either under or overripe.
In summary, recognising the signs of maturity, proper harvesting techniques and curing and storage will make all the difference in your winter squash. Remember to look for the tough skin, dry stem and colour change as indicators of readiness.
Follow these and you’ll have a bountiful, flavourful and long lasting harvest. Happy gardening!
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