When to Harvest
It depends on when you planted the seeds. Usually it will be labeled on the seed packets. Winter squash is usually harvested around October — November, when the rind is hard and deepen in color. Some types of squash, such as kabochas and hubbards, have stems that will turn corky when they are ripe.
Storing
After harvesting the squashes, put them in a warm place to cure for a week in order to dry the stems and seal the skins properly. After that, you should put them in a cool, dark place for storage. Squash like to be stored in a temperature of about 50 to 65 degrees F. For better taste, hold off on sampling the squash for about 3 weeks in order for the sugars to develop. In a dark place with the appropriate temperature, the squash will last through winter. If you would like to freeze your squash, you can cook them as you normally would and then mash them before putting them into freezer containers.
What to Cook?
There are endless of varieties of food you can make with your winter squash, but here is a favorite of ours: Winter Stew Hands-on time: 25 minutes Time to table: 90 minutes Makes 4 cups
- 1 tablespoon olive oil
- 1 onion or large shallot, chopped
- 2 cloves garlic, chopped
- 1 tablespoon chopped fresh rosemary (or 1 teaspoon dry)
- 1 tablespoon chopped fresh thyme (or 1 teaspoon dry)
- 1 pound meat, beef, pork, lamb, chicken thighs (not breasts, too dry), elk or venison, cut in bite-size pieces
- 2 tablespoons flour
- 1 teaspoon kosher salt
- 1 cup Marsala wine (or dry sherry, red or white wine, or fruit juice)
- 1 pound vegetables (see TIPS)
- 1/4 cup sliced sun-dried tomatoes or dried apricots, golden raisins
- 1 — 2 cups broth or water (just enough to cover)
And Then What?
Composting, of course! Throw your vines in the compost after you picked all the squashes off or if they die from frost.
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