When and How to Pick September Squash and Pumpkins
Squash and pumpkins are the stars of autumn: their glowing skins, sweet flesh, and impressive shapes signal the season’s abundance. But for maximum storage, flavor, and visual impact—timing and technique are everything. Here’s the practical guide to picking, curing, and saving your September squashes and pumpkins at their peak.
Why Timing Matters
- Too early: Fruits haven’t stored up their full sugars, taste watery, and won’t keep well.
- Too late: Late frosts, heavy rain, or rot can strike—especially troublesome in wet or unpredictable Septembers.
- Perfectly timed: You’ll enjoy long storage, concentrated flavor, and beautiful, unblemished fruits for months.
How to Know Your Squash and Pumpkins Are Ready
- Color: Rind develops its full, deep hue (orange, green, blue, or striped—depending on the variety).
- Hard skin: The shell resists fingernail pressure; press with your nail and it shouldn’t dent easily.
- Corked stem: Stems dry and turn woody or brownish. Still-green, sappy stems mean more ripening is needed.
- Yellowing leaves and withering vines: A natural sign fruits have finished growing.
- Hollow “thunk” sound: When tapped gently, a ripe pumpkin or winter squash often sounds hollow.
How to Pick Squash and Pumpkins Correctly
- Choose a dry day: Harvest when skins and foliage are dry to prevent rot in storage.
- Use sharp secateurs, snips, or a clean knife: Cut squash with at least 5cm (2 inches) of stem attached. Never pull or break off the stem—this is a highway for rot!
- Support the fruit: Gently hold the pumpkin/squash as you cut to avoid dropping and bruising.
- Handle gently: Place in baskets or boxes; don’t stack or bang fruits together.
- Don’t wash: Brush off dry dirt—only wipe gently with a dry cloth.
Essential Post-Harvest Curing
- Why cure? Curing toughens skin, seals tiny cuts, improves flavor, and extends shelf life.
- How: Keep fruits in a single layer, not touching, in a warm (20–25°C / 68–77°F), airy spot (polytunnel, conservatory, sunny porch) for 10–14 days.
- Turn fruits occasionally to expose all sides.
- After curing, move to a cool, dark, dry place (shed, spare room, or cupboard) for storage.
How to Store Squash and Pumpkins Over Winter
- Place fruits on slatted shelves, straw, or cardboard—never damp or solid surfaces.
- Keep good airflow between each one.
- Inspect regularly and use any with soft spots or cuts first.
- Most cured, unblemished squash will store 2–6 months, while pumpkins last until New Year (sometimes longer).
Troubleshooting Common Problems
- Soft stems: Use these fruits first—they won’t last.
- Cuts, cracks, or bruising: Eat or freeze immediately.
- Rotting at blossom end: Don’t store with the rest; compost or cook promptly.
Bonus Tips
- Leave a few squashes for wildlife if the crop is huge or if some are insect-damaged.
- Paint or decorate pumpkin shells for autumn decorating—then cook or compost afterwards.
Final Thoughts
A careful, timely harvest is the key to enjoying your own squash and pumpkin pies, curries, and roasts right through winter. Cherish the harvest and store your bounty with pride—autumn’s crown jewels will deliver cheer for months to come.