You can tell if your butternut squash is ripe by the color and texture of the outer rind. If there are any green spots, it’s definitely not ready to cook. The skin should be hard, according to the Farmer’s Almanac, not at all glossy, and en even color.
1 Answer. Yes, most squash will ripen off the vine, so long as it’s relatively mature (i.e. the squash has begun to change color). This is especially true of pumpkin, butternut squash and spaghetti squash. Sunlight may help your squash ripen quicker.
Butternut will turn a light tan color, and spaghetti will turn a golden yellow when they’re ripe. If there is any green to the skin, they’re not ripe.
It’s not that the squash are not ripe enough to eat —although some are pretty green— they are just not ripe enough to store over a long period. You can continue to ripen unripe squash by bringing them inside, washing them off and putting them in a sunny spot.
The skin on the butternut squash is very tough so if you prefer you can pop it in the microwave before you start preparing it for 2-3 mins to make it softer and easier to remove. However, if you’re slow roasting the squash, you can leave the skin on as it is edible and gets softer when baked.
You can try curing unripe butternut squash by storing it at 80 to 85 degrees Fahrenheit and 80 to 85 percent humidity for 10 days. The curing procedure is used to prolong the storage life of pumpkins; it hardens the vegetables’ skin, heals wounds and ripens immature fruit.
Store winter squash in a cool, dry place; store winter squash at 50° to 55° F with a relative humidity of 50 to 70 percent—higher humidity can result in rot. Store cured squash on a shelf or rack, not on the floor. Keep the skins of cured squash dry to prevent the growth of fungi and bacteria.
When the squash is mature, the stem end will turn from green to brown. It will appear that the stem is beginning to dry out. When this happens, the plant slowly stops transferring nutrients into the squash. This is an indication that your butternut squash is ready to be picked.
To begin, cut off the top stem and bottom end of your squash and discard. Then cut the squash in half where the small, cylinder shape and round, bulb-shape meet. Use a sharp knife (or a sturdy vegetable peeler) to carefully remove the skin. Alternatively, the skin can stay on because it’s edible when roasted!
Do not refrigerate whole butternut squash; it will keep for a month or more in a cool, dark place. Peeled butternut squash should be stored tightly covered and refrigerated for up to five days.
Supporting Heavy Fruits Summer squashes and smaller fruited winter squashes such as the acorn squash won’t require any additional support. Larger squashes, like the butternut, will. Simply tie the tights to the screen, trellis or wires, then gently ease the young fruit into one of the legs.
Yes, you can eat butternut squash raw: Thinly shave it into ribbons and marinate it in a zesty dressing and it’s a refreshing and fun new side recipe for your fall table.
What does butternut squash taste like? Butternut squash has the texture of a roasted sweet potato but a bit softer. It tastes nutty, earthy, and delicious!
If your butternut squash is green, with dark green striping, it’s not ripe. Wait a few weeks, and when you notice the skin change color, it’s time to check the other harvest tips. The stem should be brown, tough and shriveled.