CORVALLIS, Ore. — Halloween may still be a few months away, but it's not too early to plan your strategy for harvesting and storing pumpkins and winter squash.
Most pumpkins and squash are warm-season crops. They can be damaged when temperatures drop below 50°F. While the first frost is still a few weeks off in many areas, it's helpful to be prepared once cooler weather arrives. With proper storage, some varieties can last for several months.
When to harvest
Pumpkins and squash should be harvested before the weather turns too cold or wet. If left in the garden too long, they can suffer cold damage or begin to rot in storage.
Watch the weather. When temperatures dip below 50°F for more than a week or rain becomes frequent, it's time to bring in your harvest.
Here’s how to tell when they’re ready:
- Winter squash are mature when the rind resists scratching with a fingernail.
- Pumpkins are ripe when they are bright orange.
Use a sharp knife or pruners to cut the fruit from the vine, leaving 2 to 4 inches of stem. Avoid breaking off the stem — pumpkins without stems won’t store well. An exception is hubbard-type squash, which store best with the stems completely removed.
Handle with care
Bruising can shorten storage life, so handle your harvest gently. Don’t drop or stack pumpkins and squash in piles. Any damaged fruit should be used promptly, as injuries can lead to spoilage.
Cure before storing
If possible, cure your pumpkins and squash by keeping them dry and warm — around 80°F to 85°F — for several days. This step helps heal small cuts and hardens the rind, which improves storage quality.
How to store
Store cured squash and pumpkins at 50°F to 55°F with moderate humidity and good air circulation. Don’t let temperatures fall below 50°F.
A garage often works well, especially if you use shelves to keep them off the floor. Adding a layer of straw underneath can help keep the fruit dry. Avoid using newspaper or paper bags, which hold too much moisture and can encourage rot.
Keep stored squash and pumpkins away from apples, pears, and other ripening fruit. These fruits give off ethylene gas, which speeds up spoilage.
Check your stored produce once a week. Remove any fruit that shows signs of softening or rot to prevent it from affecting others.
How long will they last?
With the right storage conditions:
- Acorn squash can keep for 1 to 2 months.
- Pumpkins and butternut squash last about 2 to 3 months.
- Turban, hubbard and Sweet Meat squash may last up to 6 months.
Previously titled Plan for winter storage of pumpkins and squash
