When To Pick Squash

Knowing when to pick squash is the key to enjoying your garden’s bounty at its absolute best. Harvesting too early or too late can mean missing out on perfect flavor and texture. This guide will walk you through the simple signs that tell you your squash is ready, whether you’re growing summer types like zucchini or winter varieties like butternut.

Getting the timing right makes all the difference. A perfectly harvested squash stores better, tastes sweeter, and has the ideal flesh for cooking. Let’s look at the clear, visual and tactile clues your plants give you.

This main rule is simple: summer squash are harvested young and tender, while winter squash are left to mature fully on the vine. Their readiness is judged by completely different criteria. We’ll break down each type so you can harvest with confidence.

Harvesting Summer Squash (Zucchini, Yellow Crookneck, Pattypan)

Summer squash are meant to be eaten soon after picking, while their skins and seeds are still soft. The best time for harvesting is often sooner than you think.

Size is Your Best Clue: For most varieties, pick them when they are 6 to 8 inches long. Pattypan squash are best at 3 to 4 inches in diameter. A good rule of thumb is that smaller almost always means more tender and flavorful.
Check the Skin: The skin should be glossy and tender enough to pierce easily with your thumbnail. A dull skin can mean it’s getting overmature.
Feel the Firmness: The squash should feel firm and heavy for its size. If it feels spongy or light, it’s past its prime.

One critical tip: check your plants every one to two days during peak season. Summer squash can seemingly double in size overnight. If you miss the window, you’ll end up with a giant, seedy, and often bitter fruit.

What to Do With Overgrown Summer Squash

If a zucchini hides and becomes a monster, all is not lost. You can still use it for baked goods like zucchini bread, or hollow it out for stuffing. The seeds and skin will be tough, so you’ll need to scoop out the center and peel it first.

Harvesting Winter Squash (Butternut, Acorn, Spaghetti, Pumpkins)

Winter squash are harvested at the end of the growing season, when they have developed a hard, protective rind for long storage. Patience is essential here.

Check the Color: The squash should have reached its full, mature color. A butternut will be a uniform tan, an acorn squash deep green, and a pumpkin its classic orange.
The “Thump” Test: A mature winter squash will sound hollow when you give it a gentle thump with your knuckle.
Rind Hardness: This is the most important test. Try to puncture the rind with your fingernail. If your nail doesn’t make a mark, the rind is sufficiently hard for storage.
Look at the Stem: The stem should be dry, woody, and starting to cork over. A green, fleshy stem means it’s not ready yet.

Winter squash need their full growing season on the vine to develop sweetness and texture. Don’t rush them.

The Critical Role of the Vine and Stem

How you handle the plant during harvest is crucial for both types of squash, but especially for winter varieties.

For winter squash, the vine will often start to die back as the fruit matures. This is a natural signal. Wait for a few dry, sunny days before you plan to harvest. This helps the squash’s skin cure a bit right on the vine.

Always use a sharp pair of pruning shears or a knife to cut the stem. Never twist or pull the squash off, as this can damage the vine and the stem of the fruit itself. Leave a generous stem attached, at least 1 to 2 inches long. A squash without a stem, or with a broken stem, will rot quickly in storage because it creates an open wound for bacteria to enter.

Step-by-Step Harvesting Guide

Gather Your Tools: You’ll need a sharp knife or pruning shears, a basket or crate (not a bag, to avoid bruising), and optionally gloves to protect your hands from prickly stems.
Inspect Each Fruit: Go through the checklist for the type of squash you’re picking (size, color, rind hardness, stem condition).
Make a Clean Cut: Support the squash with one hand and cut the stem with your tool, leaving a good portion attached.
Handle With Care: Place the squash gently into your basket. Avoid dropping or throwing them, as internal bruising can happen even with hard winter squash.
Clean Gently: Use a dry cloth to brush off any loose soil. Do not wash winter squash before storage, as the moisture can encourage rot. You can wash summer squash right before you use them.

Curing and Storing Your Harvest

Summer and winter squash have very different post-harvest needs.

For Summer Squash: They are best used within a week. Store them unwashed in a plastic bag in the crisper drawer of your refrigerator. They do not require curing.

For Winter Squash: Curing is a vital step for long-term storage. It heals minor cuts and hardens the skin further.

After harvesting, let your winter squash sit in a warm, dry, well-ventilated area (like a sunny porch or a greenhouse) for about 10 to 14 days. Ideal curing temperatures are between 75-85°F.
After curing, move them to a cool, dark, and dry storage location. A basement, root cellar, or cool closet works well. The ideal storage temperature is 50-55°F.
Arrange them in a single layer so they don’t touch each other, which helps prevent mold from spreading if one starts to spoil.

Properly cured and stored, many winter squash varieties can last for 3 to 6 months, providing homegrown goodness deep into winter.

Common Signs You’ve Waited Too Long

Sometimes, despite our best efforts, we miss the ideal window. Here’s how to tell.

For Summer Squash:
The skin becomes dull and tough. The squash feels light and the flesh may be spongy. The seeds inside are large and hard. The flavor can become bitter or bland.

For Winter Squash:
You might see frost damage, which appears as soft, sunken spots. The rind might have obvious cracks or punctures. If you see any signs of mold or soft spots beginning, use that squash immediately and do not try to store it.

FAQ: Your Squash Harvest Questions Answered

Q: What time of day is best for harvesting squash?
A: The early morning is ideal, especially for summer squash. The fruits are cool and full of moisture. For winter squash, any time on a dry day is fine.

Q: Can you eat squash that isn’t fully ripe?
A: Summer squash are often eaten underripe, which is perfect. Immature winter squash, however, will lack sweetness and their flesh will be watery and bland. It’s better to let them mature.

Q: How do you know when spaghetti squash is ripe?
A: A ripe spaghetti squash will be a solid, deep yellow color (like the inside of a banana) and its rind will be very hard. The green streaks should be completely gone.

Q: What if my squash has a lot of scratches on the skin?
A: Minor scratches are usually fine, especially if you cure winter squash properly. Deep cuts or punctures compromise storage life, so plan to use those squash first.

Q: Can I harvest squash after a frost?
A: A light frost might not harm mature winter squash if you harvest them immediately afterwards. But a hard freeze will damage them, causing cell walls to break down and leading to rapid rot. It’s best to harvest all winter squash before a hard freeze is expected.

Mastering the best time for harvesting squash is a rewarding skill that ensures you get the most from your garden. By paying attention to the simple signs of size, color, and firmness, you’ll enjoy summer squash at their most tender and store winter squash successfully for months to come. Keep your shears sharp and your eyes open, and you’ll be rewarded with a fantastic harvest.