Get ready for a daft question!

[Greenleaves]

Until this year I have only grown pumpkins for the Grandkids to carve, this year I have loads of squashes...how do i know when they are ready and how do I store them?

I will be popping over to the Season to Taste board to find out how to cook them later.

[Nicos]

Can I ask what varieties you have grown??

[Greenleaves]

Crown Prince, Honey Bear, Kab...something and Red Kuri

[Nicos]

I've only grown red Kuri from that list.
Once the plant dies back we just take them off and store/ use as needed.

It's got a lovely flavour- particularly when roasted and makes a smashing soup!

[hamamelis]

The general guide to when they're ready that I was told is to wait til the colour is even all the way round (including the bit on the ground) and ideally til the stem is completely brown, though if a proper frost's forecast it's better to get 'em in even if it is a little early.

As for storing, I admit I don't really do much other than make sure there's a good length of stem (rot tends to start from the stem end, so a long stem can prevent it affecting the fruit, and gives you a good early warning of impending rot), wiping off any dirt and keeping it somewhere dry. I'll keep them on a windowsill for a bit if I'm not 100% sure they're fully ripe.

I"m sure there's a proper way to cure them, but mine seem to last well into the new year anyway!

[Ms-T]

Thanks i needed to know this too, my first time growing squash.

[Bigmallly]

I would have a goggle & see what they are supposed to look like or maybe the seed packet then go from there. If frost is forecast I would be tempted to take them off the plant & ripen them indoors.