Curing & Storing Squash

Getting the very best flavour from every squash you grow

There's nothing quite like a shelf of squash in the shed, lined up like trophies after a good season on the plot. But did you know that not all squash are ready to eat the day you cut them? Some are at their sweetest straight off the vine, while others need weeks, or even months, tucked away in storage before they reach their peak.

Here at Growseed we've learnt this the hard way. We've cut into beautiful butternuts in October only to find them bland and watery, then tasted the same variety in January and wondered if it was even the same squash! Timing really is everything. This guide covers when to harvest, how to cure, how to store, and most importantly when to eat each type of squash, so nothing goes to waste and you can enjoy home-grown squash right through to spring.

Scientific Name

Cucurbita pepo, Cucurbita maxima and Cucurbita moschata

The three species behave quite differently in storage, which is why knowing which is which makes such a difference:

• Cucurbita pepo: summer squash, courgettes, acorn, spaghetti and dumpling types. Thinner skins, shorter storage.
• Cucurbita maxima: kabocha, Hubbard, kuri, Crown Prince and Turk's Turban. Dense, dry, sweet flesh. Most need a rest after harvest before they're at their best.
• Cucurbita moschata: butternuts. They love warmth, need the longest to sweeten up, and store the longest too.

Summer Squash vs Winter Squash

It's worth clearing this one up, as the names can be confusing.

Summer squash are harvested young while the skin is still soft, just like courgettes. They don't cure or store for long, so pick and eat them fresh from July through to the first frosts.

Winter squash are left on the vine until fully mature and the skin has hardened. With the right care they'll keep for months, which makes them one of the most valuable crops for anyone aiming to be self-sufficient through the "hungry gap".

Harvesting Winter Squash in the UK

Good eating quality starts with harvesting at the right time. Many squash look ripe well before they actually are. As a rule, fruits need at least seven to eight weeks from when they set to fully mature. In the UK, most winter squash should be cut from mid-September to early October, and always before the first frost. In the South and West that's often late October, but in the North, Scotland and exposed sites it can be as early as the end of September. Keep an eye on the forecast!

Signs of readiness by type

• Spaghetti types: skin turns a deep, even yellow (or cream and green stripes on Stripetti).
• Acorn types: a dark orange "ground spot" where the fruit sits on the soil.
• Dumpling and carnival types: the ground spot turns from cream to yellow-orange.
• Kabocha, Hubbard, kuri and Crown Prince: a dry, corky stem is the best sign.
• Butternuts: an even tan colour with no green streaks near the stalk.

Harvesting tips

• Cut, don't pull. Leave 5–10 cm of stalk attached. A squash without its stalk is an open door for rot.
• Never carry squash by the stalk. If it snaps, eat that one first.
• Harvest on a dry day wherever possible.
• Beat the frost. If an early frost threatens and your fruit isn't quite ready, cut it anyway and bring it undercover. A slightly under-ripe squash is far better than a frosted one, which won't store at all.

Curing Winter Squash

Curing hardens the skin, heals any small nicks and scratches, and starts converting starches into sugars. Across the pond, growers leave squash out in the field to sun-cure. Here in the UK, with our damp autumns, we'd only recommend that if you've got a genuinely dry, sunny spell.

• Undercover curing (our preferred method): place squash in a single layer in a greenhouse, polytunnel, conservatory or warm, sunny windowsill for 7–14 days at around 25–30°C. Good airflow is essential. Turn them every few days so all sides harden.
• Is it cured? Press your thumbnail into the skin. If it doesn't leave a mark, it's ready.
• Wipe them down with a cloth dampened with a weak solution of diluted white vinegar before storing. It's an old allotment trick that helps keep moulds at bay.

Please note: acorn squash don't need curing. High temperatures can actually make the flesh stringy and shorten their storage life. Take them straight into storage.

Recommended Storage Conditions

Storage life depends almost entirely on getting the conditions right.

• Temperature: 10–15°C is ideal. A spare bedroom, understairs cupboard or frost-free garage often works well.
• Humidity: fairly dry, around 50–70%. Avoid damp sheds and cellars.
• Airflow: store in a single layer on slatted shelves, wire racks or cardboard, not touching each other.
• Too cold is a problem too: repeated exposure to temperatures below 10°C can cause chilling damage and shorten storage life. Unheated outbuildings in a hard January can drop well below that, so move your squash indoors if a cold snap is due.
• Check them weekly. One soft spot can spread quickly. Any squash showing signs of rot should be used immediately or composted.

When to Eat Which Squash

This is where it gets interesting! A good rule of thumb is to eat spaghetti and the smallest squash first, and save the large, dense-fleshed varieties until last. Some squash taste their best straight from the plot, while others need time to sweeten.

Summer Squash Guide

Growseed tip: pick patty pans small, around 5–8 cm across, for the best texture. They're lovely steamed whole or halved and roasted. Leave them too long and they turn tough and seedy.

Winter Squash Curing & Eating Chart

Timings are a general guide based on typical UK storage at 10–15°C. Conditions vary from home to home, so always check your squash regularly.

Your Squash Eating Calendar

For those aiming to eat home-grown squash through the winter, here's roughly how it looks when harvested in late September:

• July – September: Lunar Eclipse, Sunbeam and Zephyr, fresh from the plot.
• October – November: Spaghetti, Stripetti, and the acorns (Celebration, Harlequin, Honey Bear, Table Gold).
• October – January: Sweet Lightning, Uchiki Kuri, Fairy and Turk's Turban.
• November – February: Kabocha, Ambermax, Rosie and Red October.
• December – March (and beyond!): Hunter, Waltham Butternut, Autumn Crown and Crown Prince. A well-stored Crown Prince can still be going strong at Easter.

Growing Tips for a Better Storing Squash

A squash that stores well starts in the ground. A few things we've found make a real difference here in the UK:

• Sow undercover from late April to mid-May at 18–21°C. Sow seed on its edge, 2.5 cm deep, in 9 cm pots.
• Don't rush planting out. Wait until all risk of frost has passed, usually late May in the South and early June further north. Harden off well for 7–10 days first. Butternuts in particular sulk if planted out too early into cold soil, which often leads to poor, misshapen fruit.
• Spacing: allow 90 cm–1.2 m between compact or bush types like Honey Bear and Table Gold, and 1.5–2 m for trailing types like Crown Prince, Red October and Waltham Butternut.
• Feed well. Squash are hungry plants. Dig in plenty of well-rotted manure or compost before planting.
• Lift fruit off the soil. Sit developing squash on a tile, slate or piece of wood to prevent rot and keep slugs away.
• Stop at the right time. From late August, pinch out new flowers and small fruit that won't have time to mature. This pushes the plant's energy into ripening the squash you've already got.
• Keep a cloche or fleece handy. A cold snap in September can undo a whole season's work.

Cooking & Preserving

• Freezing: peel, deseed and chop into chunks, then roast or blanch for 2–3 minutes before cooling and freezing in bags. Roasted squash purée also freezes beautifully for soups and pies.
• Soups & stews: kabocha, Crown Prince and butternut have dense, sweet flesh that's perfect for thick autumn soups.
• Roasting: acorns, Sweet Lightning and Uchiki Kuri have skins thin enough to eat once roasted, so no peeling needed!
• Spaghetti squash: bake whole or halved, then fork out the strands. A brilliant alternative to pasta.
• Seeds: don't throw them away! Wash, dry, toss in a little oil and salt, and toast in the oven for a tasty snack.

By harvesting at the right time, curing properly and eating your squash in the right order, you can enjoy a steady supply of home-grown squash from late summer right through to spring. Whether you've got a full allotment plot or just room for a Honey Bear in a large container, squash are one of the most rewarding crops you can grow.

Have a question about growing or storing squash? Feel free to drop us a line, we're always happy to help!