A few years ago I read an article in an old (20 plus years I think) Organic Gardening about cutting the tip of butternuts to keep the vine small; I belive this was before good bush varieties were developed. I have trouble with squash bugs, so this technique increased the likelihood that I'd be able to patrol the plant, checking under every leaf. Since then, it's worked quite well. I wait until I have plenty of fruit set, then twice a week i patrol for eggs and pinch tips at the same time.

No, Unless the rind is hard and they have attained their characteristic buff color.

That may well be possible although I have not seen anything to indicate it does happen. Numerous other larva do move from plant to plant before pupating as food becomes less plentiful.

Thank you so much zeedman for all that feedback! Here is something about cucuzza vine tips, if you are at all interested. The tips are called terenumi but I hear any squash tip can be referred to as terenumi in Italian but I am not sure about that. Its all over the internet if you search for 'squash leaves recipes' or 'squash vine tips recipes'. Cucuzza is very similar to opo squash or bottle gourd, maybe the same vegetable, ( my God, I am telling you!), used in south east asian cusine and there too the tips and young leaves are loved in special dishes: http://cookingwithrosetta.com/tenerumi-2/ http://poorandglutenfree.blogspot.com/2013/08/what-to-do-with-squash-leaves-and-stems.html I read up quite a bit and the fuzzy nature of the tips and the stalks that you thought would be unpleasant are dealt with by peeling the stems. The little bit of soft fuzz on the leaves is delicious texturally. Not knowing if I would hear from, and not being able to resist I gathered tips from my Tromboncino and Zapallo. I found the peeling of the stems, which I thought would make me hate them, is actually very easy, much easier than even peeling garlic, it took me just a few mins. If you just touch the cut end of the stalk, wanting to peel, the fuzzy 'skin' just pulls off. I just flash stir fried them with a little onion, garlic and tomato in an Asian way and they were among the best greens I have ever tasted. And I am a greens fiend. Not at all bitter instead, sweet, smooth and flavorful. The peeling does make a difference (I left some stems with fuzz on) and makes a lot more of the stalk available for cooking and the peeled stalks are delicious. And you know what? I cut the tips yesterday afternoon and this morning I looked and each of the cut tips have 1-1/2 inch new shoot already growing from the node below. But not multiple shoots (at least not yet). Maybe you didn't want to hear all this but it was on the tip (HaH!) of my mind. Thank you so much for taking the time to share your knowledge. It moved me to dig a little deeper. K.