If you recall from posts I made late last spring, we had a bumper crop of buttercup and butternut squash. We even got a few acorn squashes. It was a beautiful thing.
- Wait until vines begin to dry and the rinds are hardened.
- Test the hardness of the rinds by pressing a thumbnail into the skin. It shouldn’t leave a mark.
- Cut the squash from the vine leaving three inches of stem.
- Place freshly picked squash in a warm area with good air circulation.
- Placing the squash on a screen is a good idea.
- Let it cure for 10-14 days.
- First, wipe it down with a vinegar and water solution to kill/remove any fungus spores (obviously I did not do this).
- Place it in a cool dry place – 55 degrees is perfect but not lower than 50.
- Allow for good air circulation.
- Acorn – http://amzn.to/1aiDQzS , Delicata and Spaghetti – http://amzn.to/13KLSdv – Use within 1-2 months
- Hubbard, Pumpkins and Buttercup – http://amzn.to/13KLOuk – Use within 4-5 months
- Butternut – http://amzn.to/14sske3 and Cushaws – These last a really long time and may last longer then 6-8 months if stored properly.
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