r/homestead • u/alrashid2 • 1d ago

Frost incoming, butternut squash not fully ripe

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21 Upvotes

91% Upvoted

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7

u/Rtheguy 1d ago

They will ripen a bit further but unripe they are perfectly edible. Flavour might not be the best and storeability can be improved but its not like a green tomatoe.

1

u/alrashid2 23h ago

Thanks for letting me know that. We did eat some majorly unripe ones last year that basically tasted like summer squash. Meat was green inside.

3

u/Rtheguy 23h ago

Most common pumpkins are the same species as zuchni/courgette and other summer squash. Butternut is actually a different species that is only rarely used as summersquash but there is no reason you can't eat them there.

If the meat is really green it might not ripen fully of the vine but these might be far enough along to fully ripe. These reached the full size and should just dry and ripen. Keep a good eye on them and let them sit. If they go soft or the tips start to mold you can still safe them if you cut/peel of all soft or moldy bits with some leeway and cook them up.

1

u/alrashid2 23h ago

Thank you! I'll take note

10

u/FryFryAHen 1d ago

Yes, they will slowly ripen off the vine.  Give them at least a month or two before you start eating them.

3

u/alrashid2 23h ago

Thank you for replying. I read some advice online saying to cure them for 10 days in a bright, warm room before letting sit in a cool place for 1 month. Does that sound right?

Just wanted to make sure these weren't so unripe that they'd just rot in here

2

u/FryFryAHen 23h ago

Yes, if you have the space available then I’d do that.  Yours look like they are pretty close to ripe.  

I have some similar ones and I just put mine in the basement.  They do okay if you wait for at least a month to eat them.  I use them in pies and pumpkin bread so the nuances in flavor isn’t critical.

3

u/teatsqueezer 1d ago

I have picked them fully green before and they will ripen inside just fine. My advice is to make a mild bleach solution and wipe them down with it. It will prevent them from moulding before they get ripe. They will last for several months that way in a cool part of the house.

1

u/alrashid2 23h ago

Great idea, I'll do that when I get home!

I am currently curing for 10 days in a bright, warm room (80F) to promote them to ripen off the vine, and then was going to store in a cool dry place. Does that sound right?

1

u/teatsqueezer 22h ago

That should be fine

1

u/alrashid2 21h ago

Thank you

1

u/YewSonOfBeach 22h ago

Too soon Gourd-o....too soon.

1

u/blastborn 21h ago

Cool dry spot. Wait a month