Since we planted squash very early this year (in order to get the plants established by the time June Gloom set in) we are already set to harvest some of our winter squash. Our Golden Pippin Acorn squash and most of our Delicata squash plants have withered, leaving behind golden fruits that will store through winter.
With pumpkins, it’s easy to know when to harvest – just let the vines turn brown and crispy, then pick your pumpkin. Not all winter squash is that simple. For example, I’ve been reading about gardeners who have picked acorn squash too soon and have reported that it taste horrible. There are a few tell-tale signs to help you make good harvesting decisions when picking Delicata and Acorn squash:
Thumbnail Test – Winter squash is ready to pick when the skins can not be pierced with your thumbnail. Summer squashes (like zucchini and yellow crookneck) will easily yield to a thumbnail, but winter squashes have a thicker skin, which makes them good for long storage.
Withered Vines – The vines and leaves on winter squash will turn brown and dry up, leaving behind a trail of squash that are still attached. The stems will break easily or crack if you try to lift the squash.
This Golden Pippin Acorn is not quite ready to harvest. Note there is still some yellow coloration to the stem.
These acorn squash are basically ready to harvest, since the stem is dry, brown and withered. It will crack easily.
This Delicata still has some time to go, even though the leaves have died back. The stem is still green and the squash is bright. The cream color will change when it is ready.
The yellow circle indicates dried vines – this squash is ready to pick. The background color has yellowed a little and orange flecks are seen in some places.
Harvesting tips: Cut squash with pruning sheers, leaving at least one inch of stem on them. This apparently increases their ability to store longer. Use any squash that show signs of cracking or softening right away, but if it’s too far gone, bury it or compost it, and you will likely get a surprise volunteer next spring.
One of the reasons why I grow Delicata squash is because it’s unusual looking. When ripe the cream background and deep green stripes will be tinged with orange. The other great thing about Delicata is that it can be eaten without peeling the skin. What a time-saver!
Note: Acorn squashes are usually green, so it’s easier to know when to harvest those – when the skin has turned deep green, and the underside has changed color from yellow to orange.
Curing: All winter squashes need to cure for a few days. You can cure your squash by leaving them in the sun for a few days, or bring them indoors and keep them in a warm area to allow the skin to harden further. After that, you can store them for months!
What’s your favorite squash to grow (and eat)? How is your squash doing this year? Share your experiences here.
I accidentally harvested a delicata squash before the vines died (clearly since it’s June…). Is there any way to ripen the squash so we can eat it? It’s a good size, but it’s still that creamy color. I’m so sad as I was SUPER excited about this squash:-(
Hi Katie,
Luckily, delicata is one of the squashes that can be eaten immature. Some winter squashes can cause stomach upset if eaten immature, but Delicata should be okay. It may not be as sweet as when mature, but you can use it as you would any squash and enjoy it now. Unlike tomatoes, which you can wrap in newspaper to continue ripening, squash will not do that.
I planted delicata squash in my compost heap this year since I didn’t have room for it in my small veggie garden. The delicata skin is hard but the plant vines still are plump and green. Should I harvest it now or wait until the vines are dry and withered?
Wait until the vines die back to harvest. It shouldn’t be long now.
If picked too soon, they are bland and not nearly as sweet; I just made that mistake. When I intend to cook them, I cut them in half, scoop out the seeds, and place them face down in a pan with a little water at about 375 degrees. After about 45 minutes ( or when a knife will pierce the skin easily) I turn them over and add butter and sometimes a little brown sugar. (Personally, I don’t think it needs it). Good luck!
I agree. Squashes don’t need sugar. Nor do sweet potatoes, in my book. Maybe I’m just weird, but I like savory over sweet any day.
Thanks for the insight on the delicata’s. They are my wife’s favorites thus I’m growing them this year. I’ve got a doz or so and she’s so damn excited, I didn’t want her hopes dashed in not harvesting them correctly. Thanks.
My rouge de tampfs are looking beautiful too!!
I purchased several acorn squash for our Christmas dinner. Baked it at 350 degrees in a pan with some water added and covered with foil. After almost 2 hr. it was still too hard to serve. I also baked some scalloped potatoes at the same time, so I know my oven was working properly. Could these squash been picked too soon and not ripe enough to eat? Thank you for taking the time with my concern.
HI Mary,
It sounds like you did everything right, and given that you also cooked something else in the oven at the same time, we can rule out your oven as the problem. I think it’s possible that the squash was not ripe when picked. I haven’t encountered this problem before, nor could I find any supporting info on the web when I did some research. So it’s a bit of a mystery to me. If any fellow Gardenerds have insight, please post your ideas.