How to know when to harvest butternut squash

Question: We have a 'baby butternut' variety of winter squash growing. I have read confusing information about when to harvest, how to cure, and how to store it. Many of the fruits are fully or almost fully tan (i.e., no green streaks), but for the most parts the stems are still green and "alive" looking. Same with the leaves (although some powdery mildew is present). From what I have read, the stems should turn brown and woody and the leaves start to die back before the fruit is ready to harvest. These were 100-day fruits and we are well past that now, but none of the harvest signs seem to be present. I'm wondering if I'm missing something or if I just need to wait longer.

Beyond that, how do you suggest curing them--at what temp and for how long? I've read that they should be cured at 80-85 degrees, but we don't really have an environment that warm. And can we eat any right away, without curing them? And what's the best way to store them?

Thanks for your help!

responder: Answered by the Home and Garden Information Center (HGIC), University of Maryland Extension. For timely gardening information and tips, subscribe to our Maryland Grows blog and quarterly newsletter. Follow us on Facebook, Instagram, and YouTube. Replied September 12, 2024, 3:54 PM EDT
response: Hi- your plants look great for this time of year.   Butternuts is ready to harvest 2 weeks after the fruits have fully colored. They will develop a dull appearance with a rind that is difficult to puncture with your fingernail. Leave about 1-in. of fruit stem when you harvest.  Curing at recommended temps and RH is not practical for most gardeners. They will store just fine in your basement without curing, especially if they are free of cuts and abrasions. If possible, store the fruits in a single layer on slats or newspaper where air can circulate around them.  You can encourage starch to sugars conversion by temporarily storing harvested fruits for a week in the garden or on a porch or other protected (from wildlife) outdoor location.   We haven't tried the mini-butternut varieties but reputable sources claim they can be eaten right after harvest, although we suspect they will be sweeter one month after harvest.   Some good resources: https://ag.umass.edu/vegetable/newsletters/vegetable-notes/vegetable-notes-2024-vol-3622#squash  https://extension.psu.edu/harvesting-and-storing-pumpkin-and-winter-squash Jon

responder: The Question Asker Replied September 13, 2024, 8:20 AM EDT
response: Thanks for all the info, Jon. It's nice to hear that they don't have to be cured.  We've grown enough that I hope to share some of the squash with our local food bank. It sounds like maybe I should wait to do that for a couple of weeks after harvest?On Thu, Sep 12, 2024 at 3:54 PM Ask Extension <<personal data hidden>> wrote:

responder: Answered by the Home and Garden Information Center (HGIC), University of Maryland Extension. For timely gardening information and tips, subscribe to our Maryland Grows blog and quarterly newsletter. Follow us on Facebook, Instagram, and YouTube. Replied September 13, 2024, 4:16 PM EDT
response: Hi- this study showed that high sugar concentrations were achieved when harvested fruits were stored for four weeks. https://www.extension.iastate.edu/vegetablelab/files/research/files/farmreports-15490-carey.pdf For future reference, you could compare the flavor and sweetness of fruits stored for 2 weeks and 4 weeks. Jon