Curing squash and pumpkins

Curing toughens the skin and heals the stem scar so the fruit resists rot, and a full stalk stops rot entering the top. A dry, airy, cool store then keeps well-cured fruit for months.

When

Harvest before the first frost in autumn, roughly September to October, once the fruit is fully coloured and the stem has hardened and begun to die back.

How

1) Cut each fruit off leaving about 10cm of stalk on for a good seal. 2) Carry it by cupping it in your hands, not by the stalk, and wipe off soil. 3) Cure in a warm, sunny, dry spot such as a greenhouse, sunny windowsill or warm room for about two weeks until the top hardens, then turn it and cure the other side for another two weeks. 4) Move the cured fruit to a cool, dry, frost-free, airy place at around 10 to 15C. 5) Store in a single layer, not touching, on racks or shelves, and keep them away from tree fruit. 6) Check regularly and use any that start to soften.

Notes

Never carry a squash by its stalk; if the stalk snaps off, use that fruit soon. Well-cured squash keep about three to six months. Do not let them freeze.