How to Cure
Pumpkins & Squash For Winter Storage

October 25, 2024 Scott’s Nursery Ltd.

Proper curing can make all the difference in preserving your fall pumpkin and squash harvest through the winter. By toughening up their skins and sealing out moisture, curing ensures that your produce will stay fresh, delicious, and nutritious for months. Here’s an easy, step-by-step guide to help you cure your pumpkins and squash for winter storage.

Harvest Carefully

When it’s time to harvest, handle pumpkins and squash gently. Use sharp pruners or scissors to cut each fruit from the vine, leaving about 3–4 inches of stem. This intact stem acts as a natural barrier against rot. Be careful not to carry pumpkins by their stems—they can break off easily, which can lead to quicker spoilage.

Choose an Ideal Curing Spot

Curing is all about drying and hardening the skin to prevent rot. To do this, place your harvest in a warm, sunny, and dry location with temperatures between 80°F and 85°F. Outdoor curing can work well if the weather is dry and warm, but if temperatures dip too low, an indoor spot with good airflow (like a sunroom or a warm windowsill) will work.

Rotate each pumpkin or squash every couple of days so all sides are evenly exposed. This process typically takes 10 to 14 days, during which the skins will toughen up, creating a natural defense against decay.

Test for Readiness

After curing for about two weeks, check the skins by pressing gently. They should feel firm and resistant to scratches. Ensure they’re completely dry with no signs of soft spots or mold. Once cured, these pumpkins and squash are ready to be stored away for the winter.

Store in Ideal Conditions

After curing, it’s time to move your pumpkins and squash to a cool, dry, and well-ventilated area. Ideally, storage temperatures should be between 50°F and 60°F with low humidity to prevent mold. Place each squash in a single layer on shelves or a surface lined with newspaper, keeping each one separated so they don’t touch, which helps prevent rot. Avoid placing them near ripening fruits like apples, as ethylene gas can accelerate spoilage.

Monitor Regularly

To ensure long-lasting freshness, check your stored squash and pumpkins every few weeks. Look for any signs of mold or soft spots and remove affected items immediately to avoid rot spreading to others. With the right storage conditions, your cured pumpkins and squash can last anywhere from 2 to 6 months, depending on the variety—smaller varieties like acorn squash typically last about two months, while hard-skinned ones like butternut or Hubbard can last up to six months.

By following these steps, you’ll keep your pumpkins and squash fresh, flavorful, and ready for winter recipes. Curing may take a bit of time, but it’s well worth it to enjoy your home-grown produce all winter long.