Curing winter squash after harvest will improve shelf life of winter squash. During curing the squash will “heal” wounds and the stem will harden so the squash is sealed and retains moisture.
Harvest with an inch or two of stem retained, this will allow the stem to dry down to form a good seal. Remove loose dirt gently to retain the integrity of the squash skin.
Cure squash and pumpkin for 10 days at a fairly high temperature 80 to 85°F and a relative humidity. The squash will form a corky seal over wounds during this time. Store in a dry, well-ventilated area. Winter squash can be stored in a frost-free area up to 20 degree Celsius.
In the fall issue of Small Farm Canada magazine Helen Lammers-Helps cooks with butternut squash.
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