Curing Squash

In order for some vegetables to last you through the winter, a brief curing period is necessary. For winter squash, which is generally harvested before first frost, the curing process allows the rind time to fully harden to it can be stored for long periods.

In order for some vegetables to last you through the winter, a brief curing period is necessary. For winter squash, which is generally harvested before first frost, the curing process allows the rind time to fully harden to it can be stored for long periods.

Harvest mature winter squash when the rind is hard, and leave two inches of stem remaining to prevent decay. Before curing, discard any squash that have soft spots, cuts or bruising. Instead, select the heaviest squash with hard glossy skin. Curing is as easy as keeping the squash at room temperature for 10 to 120 days, and the amount of time will depend on the maturity of the squash at harvest. You can tell when the squash is cured by an increased thickness in the rind.

After curing, transfer to a cool, dry place such as the basement, garage, or root cellar for long-term winter storage. Be sure that they will not freeze. Large, cured winter squash may be stored for up to 6 months. Smaller squash varieties will last for about 3 months.