Winter squash is the bridge between summer and the cold months. Unlike summer squash, which is picked tender and eaten immediately, winter squash develops a hard shell that allows it to store for months. Picking your own means you can choose the perfect specimens for autumn meals and winter storage.
When to go
Winter squash and pumpkin season runs from September through November. The squash is ready when the skin is hard enough that you cannot puncture it with your thumbnail. Most u-pick farms open their squash fields in late September and run through Halloween.
Pumpkins for carving are available throughout October. Sugar pumpkins (for pie) are smaller and also available through October.
What to bring
- A wagon or wheelbarrow. Winter squash is heavy. A butternut can weigh 3-5 pounds, a pumpkin 10-30 pounds.
- Garden pruners or a sharp knife. Squash stems are tough. Cut the stem 2-3 inches above the fruit.
- Gloves. Some squash varieties have prickly stems and leaves.
- **A jacket. October mornings can be cold.
Which varieties to look for
Butternut is the most versatile winter squash. Sweet, nutty, and smooth. Great for soup, roasting, and puree. Look for long necks with a small bulb at the bottom.
Acorn has a nutty, slightly sweet flavor. The ribbed shape makes it harder to peel, so it is often halved and baked. Dark green skin with a spot of orange is ideal.
Spaghetti squash is a low-carb pasta substitute. After baking, the flesh shreds into strands. Pick ones that feel heavy for their size with a pale golden-yellow color.
Sugar pumpkins (also called pie pumpkins) are small, sweet, and less watery than carving pumpkins. They are the best choice for pumpkin pie, bread, and soup.
Kabocha is a Japanese variety with a dark green exterior and sweet, dry, dense flesh. It is excellent for curries and roasting.
How to pick
Cut the stem with pruners or a knife. Do not pull or twist the squash off the vine, you will break the stem or leave the squash without one. A squash without a stem will not store well.
Select squash with hard, unblemished skin. Avoid squash with cuts, soft spots, or sunken areas. The stem should be dry and firm. Carry squash by the bottom, not the stem, the stem can snap under the weight.
After the pick
Cure winter squash in a warm, dry place (70-80°F) for 10-14 days. This hardens the skin for storage. After curing, store in a cool, dry place (50-60°F). Do not refrigerate.
Properly cured and stored, butternut and kabocha will keep for 3-6 months. Acorn and spaghetti squash keep for 1-2 months. Check periodically for soft spots and use those first.
Find a farm
Winter squash u-pick farms are common across the Northeast, Midwest, and Pacific Northwest. Browse farms by state to find a squash patch near you.