Ruby an avid reader asked me to write about storage of pumpkins and winter squash. These crops under proper conditions can be stored until early spring. These crops prefer cool not cold storage temperatures around 50-55° F along with low humidity.

Only mature fruit of these plants store well. The rind should be hard and there should be no damage from insects or harvest. Wounds can make the fruit more susceptible to rot. These crops should be harvested before frost. Cut the fruit from the vine with some of the stem remaining. Fruit with no stem cannot be expected to have a long storage life.

Both pumpkins and squash need a curing period of around 80˚ F for 10 days after harvest. In the fall this can be indoors in the home. Remember to handle each carefully during harvest to prevent damage to the fruit. After curing move the fruit to a dry, well ventilated storage area. Even under ideal storage temperatures some weight loss will occur. The Hubbard and butter nut types of squash are the best keepers. If you are growing acorn squash do not expose them to the 80º F drying temperatures and store them at 45-50°F. Under this type of conditions acorn squash should store 6 to 8 weeks.

So if you have raised more in your garden then you can use at the present. Practicing some good harvest techniques and proper storage conditions will maintain fruit quality for some time.