Pre-Frost Squash Harvesting

Perhaps for those of you who don't live in Michigan, the frosts have yet to hit. We have been unfortunate enough to have two hard freezes in the last two weeks, meaning that we've had a couple of hard days of carting loads of squash into storage, but I thought now would be an appropriate time to talk about what care is needed for the different types of squash grown for storage and fresh consumption.
Curing:
Most squash require curing if they are going to be stored over the winter in a cooler (preferably in a dry, dark place kept at around 55 degrees F). Curing involves harvesting the squash and setting them in an area out of direct sunlight that reaches hot temperatures with low humidity for the squash's skin to harden. This prevents damage to the skin that can lead to disease and rot. Place them so that they are exposed to good air flow on all sides (if you are going to do this inside your apartment, try constructing a table with a grated top held up by bricks, boxes, or books and setting up a fan to circulate air). Acorn squash and Spaghetti squash should not be cured as their skins do not need it.

Storage Life:
Below I have ranked some common squash in order of their storage life, from shortest shelf life to longest.

1. Spaghetti - enjoy it quickly because it's past ripe before you know it
2. Buttercups and Delicata - small and delicious, these should make it to Thanksgiving
3. Sweet Dumpling - a little better at surviving the winter
4. Acorn - a lovely treat with good store-ability
5. Butternut - king of all storage squash; I've eaten them into April

Keep in mind that the storage capabilities of a squash are dependent on the variety and cultivar (specific strain) - always check what you grow against your storage needs.