For good storage, the rind needs to be hard. The rind hardens naturally as the squash matures. It doesn't depend on frost. When the rind of winter squash is so hard that it can't be penetrated by a fingernail, the squash is ready to harvest. I believe it is best to leave an inch or two of stem, but maybe it isn't critical. Hubbard will have the thickest, hardest skin and will keep the longest. Acorn should be used sooner. I don't know about jarradal and the others.

It's too bad you didn't inherit a taste for squash from your son. :-)

Jim

There have been some interesting recipes for squash on some of the recent forums. Besides this forum also try Recipe Exchange and Cooking forums.

Oh no...me cooking any of it was never a part of the deal. I don't even grow other squashes like crookneck or zucchini. I find it all utterly repulsive. I made him rototill up a new spot to plant it in so other than turning on a faucet I never had to mess with it. I just have squash "issues" LOL. I take care of the 150 or better tomato plants, the tomatillos and a large herb garden. My hubby plants and takes care of everything else (he also grows his own tomatoes because I won't grow anything that isn't a good variety for drying. (I don't eat tomatoes so it's no hardship for me.) I will only let him grow certain vegies...no nasty broccoli or cauliflower or cabbage or any of those "green" vegies that stink up the house when you cook them. No beets or turnips or parsnips or other strange edibles. Basic beans, corn, peas, carrots, cataloupes, pumpkins (which he grows and sells)pickling cucumbers and watermelon. He also has a mature asparagus patch. He takes total care of all that and does all the canning and makes all the pickles.

I really don't eat vegetables at all (I also don't eat meat and never did) which does not leave much. I kind of survive on juice and some dairy and eggs. I was diagnosed with systemic Lupus 30 years ago and they told me I would be in a wheelchair in five years and dead in ten... I started eating the way I do about 25 years ago and have managed my disease nicely without the need of steroids or other medications. Maybe it's all a bunch of hooey but it works for me. I was never excited about growing anything but tomatoes. I do can a little sauce for my family but the husband does the salsa and salsa verde. I won't let him can jelly anymore either. No kids at home to eat enough of it and it just sets there taking up room in the pantry.
You have probably guessed by now that I don't cook anymore either...he is a better cook than I ever was anyway.

I am probably the strangest gardener I have ever met. Few people grow a garden with just one thing it it...

When the vine dries up and the stem turns brown, you can pick them. The rind should be hard. Leave as much stem on them as you can. If you accidentally break off a stem, use those first. Wash with a mild bleach (I use maybe a teaspoon per gallon) and water solution, dry thoroughly and store in a cool place. We put them in an unheated bedroom in boxes with styrofoam packing peanuts in the bottom for good air circulation.

If I lived closer, I'd definitely come and take them off your hands. My squash crop totally failed this year, and I'm going to be missing them this winter :-(

Thanks for the info. My hubby dips the cantaloupes and watermelon stems in bleach water too. He grows a watermelon, King & Queen that is the only watermelon that stores well. He was eating watermelon in January last year.

We have a rootcellar that is down in the ground 15 feet and stays a constant 38 to 40 degrees. It has a ventilation fan and a shaft so the air circulation is great. I have ever only had a few moldy potatoes or carrots and thats after months of storage. We have screened the ventilation shaft and the door is air tight so we don't get mice, packrats or the persistent-beyond-belief racoons. My husband always jokes that we can also use it as a bomb shelter! He stores potatoes and other root stuff in large rubbermaid containers with woodshavings in them. He has holes poked in the lids. He got the plans and ideas from the "Back TO Basics" book I think.

I would gladly give you squash! There is way more than my son will use and I tried to get the neighbors to take some but none of them wanted any (we apparently live in a "Squash Free Zone")

For storage, keep in a cool dry place. To prevent surface mold and quick decay following, a dip in a bleach solution will kill most surface fungus spores. A 1/4 cup bleach in a gallon of water, dip the squash in this a minute, and remove, but do not rinse off, just wipe down a little. Avoid dropping or stacking these too high as they do bruise easily, even of the skins are hard. My favorite is buttercup types. The dip gives them several more months before they start to show signs of further spoilage. Once its going bad, peel, cut into chunks, and freeze.

For potatoes, I keep them in my fridge and they last many months.