When it follow to harvest home butternut squash , it ’s of import to waitress until the yield is fully fledged . This ascertain that you will get the best - quality squash with the most flavor and nutrient . So , how can you recount if butternut squash is quick to harvest ? Here are some star sign to front for :
1 . sizing and Color : A matured butternut squash will typically be about 8 - 12 inch long and have a rich , tan color . The skin should be firm and toilsome . avert picking squash that is still pocket-size or has a green hue , as these may not have reach out their full voltage .
2 . Dried Stem : Check the stem where it sequester to the squash vine . A mature white walnut squash will have a dry , browned theme . If the stem is still green and moist , the squash vine is not yet quick to be picked .
3 . Skin formidability : lightly iron out your fingerbreadth against the skin of the squash . It should finger problematic and resistant to your touch . If the skin feels soft or easily indented , the squash vine is not full matured and should be left to uprise further .
4 . to the full Formed Ribs : Examine the rib or ridges on the squash . A mature butternut squash will have well - delimitate , fully formed rib . If the ribs are still shallow or not fully explicate , the squash needs more meter to maturate .
5 . Sound exam : Give the squash a aristocratical tap with your knuckles . If it produces a hollow strait , it is probably ripe and ready to be harvest . If the sound is dull or solid , the squash may still call for more time on the vine .
Remember , it ’s better to wait a bit longer for your butternut crush to amply mature rather than harvesting it prematurely . Allowing the squash vine to reach its peak ripeness will ensue in a sweet and more flavorful veg .
Once you ’ve determined that your butternut tree crush is ready to be harvested , it ’s significant to handle it with care . Use a sharp tongue or pruning shear to ignore the squash racquets from the vine , leaving about an inch of stem attached . ward off take out or twisting the squash , as this may damage the fruit or the plant .
After harvesting , it ’s recommended to cure the squash before storing and eating . Curing involves storing the squash racquets in a quick , dry station for about 10 - 14 days . This process help oneself the squash spring up a sweeter flavor and allows the peel to temper , which amend its ledge living .
To bring around the squash , find a well - ventilate sphere with temperatures between 80 - 85 ° F ( 27 - 29 ° deoxycytidine monophosphate ) and humble humidness . order the squash vine in a exclusive stratum , allowing space between them for strain circulation . Check them regularly for any signs of rot or crumble , and take any damaged squash rackets to forbid the spreadhead of disease .
Once the curing summons is complete , you could hive away the butternut squash in a cool , dry place , such as a pantry or cellar . Ideally , the temperature should be around 50 - 55 ° F ( 10 - 13 ° C ) with low humidity . store right , butternut squash can last for several months .
Determining when a butternut squash is ready to harvest requires a combining of ocular cues and tactile appraisal . By observing the size of it , color , stem condition , peel toughness , rib growing , and good , you’re able to ensure that your squash has reach its peak ripeness . call up to cover the squash rackets with care during harvesting and to bring around it before storing for the best flavor and ledge life .
Caroline Bates
