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  • #1

    butternut squash

    hi everyone
    i havnt been on here for a while, ever growing family and Nannie duties seem to take up most of my time these days. but still nice to know your all out there with all that knowledge!

    my butternut squash has grown rather well (if only one good one on plant) but hasnt ripened off completly, as weather getting colder now (we had our first frost last night and thats in Hertfordshire) would it be better to take off plant and bring indoors and would it ripen that way?

    would hate to lose it after all that loving care.

    thanks. hope everyone is keeping well.
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  • #2
    I was in a similar situation and took them all off anyway and put them in my shed to ripen. Did you watch gardener's World last Friday? New bloke Toby suggested in a dry shed or greenhouse (I guess any window would do, where you get sun). Turn the fruits as they ripen so that all sides change colour. In the case of butternut to a beige colour. I have over 40 fruits to ripen....

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    • #3
      They aren't ripe until they sound hollow when you knock on them.

      You can still eat them ... they just won't store for long.
      All gardeners know better than other gardeners." -- Chinese Proverb.

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      • #4
        We had a risotto at the weekend with our one ripe butternut plus a sneaky green one that had appeared when nobody was looking. Anyway, the ripe one was orange, the unripe one was green, they tasted completely different, but they were both perfectly edible and we're all here to tell the tale
        Warning: I have a dangerous tendency to act like I know what I'm talking about.

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        • #5
          I read somewhere to cure them inside at room temperature for about a week before placing in a cool place (shed, garage etc) to store.
          http://plot62.blogspot.com/

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          • #6
            If you leave them out they can get frost damage. I have mine on a bright but cool windowsill and they are changing colour slowly. Check the cut for mould regularly. I've put ripe ones (when the stalks dry) into a dark kitchen cupboard and they seem quite happy. The kitchen is normally quite cool though which probably helps. You can eat them green but they will have little flavour.

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