I think I have also read that the squash tastes better after it has been cured a while. Not sure if this applies to one that's not fully ripened, but it might be worth a shot. On the other side of that equation is the fact that early picks don;t keep as well. So, I'd give it some time to sit, but not too much. Dontcha hate all this ambiguous advice? :-)

One wouldn't think of the term "freeze" as a relative term, but when it comes to gardening it sometimes is open to interpretation. When the National Weather Service issues a "Freeze Warning" that usually means the surface temps will be below 32°F for more than an hour. Depending on the topography of the area you have your garden, it is possible you may not freeze at all. Unless the forecast calls for temps to be below 28°F, or your garden is in a particularly low spot... You might try leaving the squash in the ground and covering it. This is contingent on the temps rebounding over the next couple days to above freezing. If the forecast is for sub freezing temps for several days you may be better off pulling the plants. Often, if the vines aren't intertwined in a fence or some such object, the squash can be lifted and the vine coiled into a pile, then covered with a tub, inverted wheelbarrow or even an old thick blanket. Any covering will work better, depending on its insulating properties/thickness. If you decide it is going to be far to cold to protect the plants/fruits in the garden, then you could pull the vine. Just follow the vine from the butternut back to where it roots in the ground and pull it out. Next, you hang the plant upside down in a warm basement or garage, and hope for the best. If the squash are partially ripe already, you may be in luck. Nothing is certain, however, and once you pull the vine, you can't put it back. Certainly, the squash have a better chance at good flavor if they are allowed to ripen in the normal way (with the plant in the ground.) Good luck to you, whatever you decide to do. I would at least try to cover the plants before I pulled them. The vine and fruit will likely survive, unless it is very cold, and you can pull the vine after the leaves have been frosted.

"Early season results"? Hi Y'all, I have been enjoying my squash (striped zuchinnies) for a week now. My first scallopini squash will be ready in a day or two.(they are both bush type and nicely compact) So will be cucumbers, any day. My gourds (Luffa, swan, birdhouse...) have vines over 12 ft long and have just started flowering. All of this is happening where considered zone 7.5(not quite 8), while Portland Oregan is zone 8 and you guys are still babying those little Squakies (Grin). I do not understand this zoning thing. By the way, I have direct sowed all of my cucurbitas, no greenhouse, no cold frame, no indoors, no peat pots. Our last frost scare was on/around April 10th. I had to cover them then otherwize they could've been zapped.

Lots of us tried this a few years back - and it was really good. it was those darn cookies that created a stir - where to get them - lol. Butternut Squash Lasagna Recipe courtesy Giada De Laurentiis Posted by LoriJean Recipe Summary Difficulty: Medium Prep Time: 30 minutes Inactive Prep Time: 15 minutes Cook Time: 1 hour 25 minutes Yield: 8 to 10 servings User Rating: Cook's Note: The no-boil lasagna noodles can be substituted with fresh spinach lasagna sheets. Look for fresh lasagna sheets in the refrigerated section of specialty markets. 1 tablespoon olive oil 1 (1 1/2 to 2-pound) butternut squash, peeled, seeded, and cut into 1-inch cubes Salt and freshly ground black pepper 1/2 cup water 3 amaretti cookies, crumbled 1/4 cup butter 1/4 cup all-purpose flour 3 1/2 cups whole milk Pinch nutmeg 3/4 cup (lightly packed) fresh basil leaves 12 no-boil lasagna noodles 2 1/2 cups shredded whole-milk mozzarella cheese 1/3 cup grated Parmesan Heat the oil in a heavy large skillet over medium-high heat. Add the squash and toss to coat. Sprinkle with salt and pepper. Pour the water into the skillet and then cover and simmer over medium heat until the squash is tender, stirring occasionally, about 20 minutes. Cool slightly and then transfer the squash to a food processor. Add the amaretti cookies and blend until smooth. Season the squash puree, to taste, with more salt and pepper. Melt the butter in a heavy medium-size saucepan over medium heat. Add the flour and whisk for 1 minute. Gradually whisk in the milk. Bring to a boil over medium-high heat. Reduce the heat to medium and simmer until the sauce thickens slightly, whisking often, about 5 minutes. Whisk in the nutmeg. Cool slightly. Transfer half of the sauce to a blender*. Add the basil and blend until smooth. Return the basil sauce to the sauce in the pan and stir to blend. Season the sauce with salt and pepper, to taste. Position the rack in the center of the oven and preheat to 375 degrees F. Lightly butter a 13 by 9 by 2-inch glass baking dish. Spread 3/4 cup of the sauce over the prepared baking dish. Arrange 3 lasagna noodles on the bottom of the pan. Spread 1/3 of the squash puree over the noodles. Sprinkle with 1/2 cup of mozzarella cheese. Drizzle 1/2 cup of sauce over the noodles. Repeat layering 3 more times. Tightly cover the baking dish with foil and bake the lasagna for 40 minutes. Sprinkle the remaining mozzarella and Parmesan cheeses over the lasagna. Continue baking uncovered until the sauce bubbles and the top is golden, 15 minutes longer. Let the lasagna stand for 15 minutes before serving. *When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.