Butternut squash should be picked when fully ripe, indicated by beige skin with no green, a weight of at least 2 pounds, and a tough skin that does not crack under pressure. Ripe squash has a sweet, nutty flavor and can be harvested in mid-fall, but should be brought indoors if severe frosts occur. Indoor ripening is only effective if the squash has already developed its bell shape and full size.
Fall is the right season to pick ripe ripe squash. Like other winter squashes, butternut squash shouldn’t be eaten until ripe as the taste hasn’t developed yet. The color, weight and texture of the skin indicate whether or not the squash is ripe.
When it begins to grow, butternut squash skin has a yellow-green hue. This color gets deeper as the squash matures. A ripe butternut squash has beige skin with no green at all. The flesh of a ripe pumpkin should be a deep orange.
When selecting a ripe squash, a consumer should pick each squash and examine it carefully. These pumpkins are heavy when fully ripe. Most ripe butternut squashes weigh at least 2 pounds (about 1 kg). Savvy consumers also touch the gourd and hear the resulting sound. A ripe squash feels hollow inside, rather than looking dense or solid.
The texture of the skin also reveals a lot if the squash is fully ripened. An individual should attempt to press their thumbnail into the skin of the gourd before selecting it. Ripe ripe pumpkin has a tough skin that does not crack under the pressure of an individual’s thumbnail. The skin of a ripe pumpkin also appears dull, while a non-ripe pumpkin has a glossy skin.
Ripe zucchini has a sweet, slightly nutty flavor, comparable to that of pumpkins or sweet potatoes. Their taste makes them suitable for use in everything from soups to breads. Unripe squash is relatively bland and bland in comparison.
Many butternut squash varieties take four to five months to mature after the seeds are planted. Gardeners and farmers typically plant butternut squashes in spring and harvest them in mid-fall, usually around late September or early October. If harvested before this time, pumpkins are less likely to be fully ripe. Butternut squashes should also be harvested before severe frosts occur as frosts can prevent the squash from ripening. If frost arrives a couple of weeks early, butternut squashes can be brought inside and matured indoors.
When it ripens indoors, the farmer cuts the squash off the vine and cleans it to reduce the risk of mold. He then places the unripe squash in a warm, sunny location and turns it periodically to ensure all sides have access to sunlight. This process only works if the squash simply needs to finish ripening for a few days. Individuals should not attempt indoor ripening before butternut squash develops its typical bell shape and grows to its full size and weight.
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