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.

They are hard already and we ate one already like my Grandmother fixes them. It was fine, baked with butter, salt and pepper. I do plan to wait on the rest though. So I am clear, I should wait until there is no green line and they are dark orange?

I would freeze it plain too. You can decide when you thaw what seasonings to add. Makes great pie too, but you need to measure the plain "pumpkin" (or squash) for your pie recipe. And.......it's faster and easier! I just baked the last six Acorn squash from last year. Scooped out the pulp and froze for pies over the next couple of months. Deanna

I don't know if they're "more and better," LOL. I use a solution of 1 part bleach to 10 parts water, which is more than adequate to prevent mold and/or delay decay (assuming good storage conditions). I allow the squash to air-dry and then store. I don't use paraffin, though it makes sense to do so. The big thing, I think is to leave some of the stem attached. Otherwise the squash do tend to deteriorate more quickly. I do have to add that some garden years are just crummy for squash and their keeping qualities are compromised no matter what you do. Sometimes Mother Nature wins. It's why the canning recommendations for mashed or pureed squash and pumpkin butter were pulled. The water content of the squashes varied so much from season-to-season and garden-to-garden the USDA/NCHFP couldn't get a consistent pH or density in the batches they tested. Carol