How to Ripen Green Pumpkins & Winter Squash off the Vine

If you've planted winter squash later in the season or find that your squashes or pumpkins are still under-ripe, there's no need to discard them. Today, I am sharing some helpful tips to encourage those winter squashes to ripen and mature off the vine.

Harvesting winter squashes and pumpkins typically occurs between 90 to 120 days after planting. At this stage, the rinds become firm, the leaves begin to yellow and wither, and the fruits reach maturity, showcasing their bright fall colors. 

However, it's important to remember that nature can sometimes be unpredictable, and conditions may not always align with this timeline. You might have an early frost or notice a vine starting to die, but there's no need to panic. You can still harvest those pumpkins and winter squash while they are slightly under-ripe and allow them to ripen and cure indoors. 

Varieties like butternut, honey nut, and pie pumpkins can continue to ripen nicely off the vine, provided they have reached their full size before being picked. We've had this happen a few times, and the results have always been positive, however, I would recommend using this approach only as a last resort.

If your first frost date is still a ways out, try topping off your vines first. This technique encourages your winter squash to ripen as much as possible on the plant. Topping off involves trimming the end of the main vine, typically a few leaves beyond the developing squash or pumpkin, which will stop further vine growth and flowers. 

By doing this, the plant redirects its nutrients and sugars towards ripening the existing pumpkins and squash instead of producing new vines and flowers. So always keep up with your first frost date and plan accordingly. If you do have to pull your harvest early, follow the steps below. 

HOW TO RIPEN & CURE WINTER SQUASH OFF THE VINE: 🌱 

Picking: Only pick fruits that are nearly full in size, as very small green immature squash will not ripen properly.

Cutting: Cut the stem with a sharp knife or shears (do not pull or carry by the stem or it will break).

Ripening in a Sunny Location: Place them in a sunny south-facing window, sunroom, or a warm area kept at 80–85°F for 10 to 14 days to cure, harden the skin and sweeten the flesh. The sugar content in winter squashes and pumpkins does continue to increase after they are picked off the vine  provided they have reached a reasonable baseline of maturity.

Ripeneing in a Non-Sunny Location: Winter squashes and pumpkins do not require direct sunlight to ripen or cure indoors. A sunny window is best, but if not available, place them in a warm, dry, well-ventilated room (between 70°F - 80°F ) for about 1 to 2 weeks

Rotate Squash: Face the greenest side of the pumpkin toward the sun and rotate it every couple of days until it changes color. For a non-sunny location, rotate the squash and pumpkins every week and inspect them for any soft spots or signs of rot. 

Storage: Once the skin is hard and the stem is woody, move them to a cool, dark, dry place  with a temperature of around 50°F.

If you grow Jarrahdale pumpkins like we do the process is a bit different from standard pumpkins so ripening them off the vine requires a slightly adjusted approach. We prefer to grown pie pumpkins and Jarrahdale pumpkins because they are naturally sweet so heavy sweetening is unnecessary in recipes. 

Young, immature Jarrahdales start out solid green. As they mature, they take on a chalky, pale slate-gray or blue-green appearance. If your pumpkins are still mostly dark green because of an impending frost or a dying vine, you can ripen it inside:

• Warmth is Mandatory: Jarrahdales are a long-season variety that craves heat. Place the green pumpkin in a very warm room (75°F to 85°F). A cooler room will slow the process down significantly
• Bright, Direct Sunlight:  Place them in a south-facing window or a sunroom. Rotate the pumpkin a quarter-turn every few days so the sun hits the green patches evenly. 
• Watch the Vine Stem: You will know the pumpkin is fully finished ripening when the thick stem turns from juicy and green to a woody, cork-like, brownish-gray texture.

LONG -TERM STORAGE: 

• The squash is fully cured and ready when the skin is hard, resists being punctured by your fingernail, and the light-colored "field spot" darkens to match the rest of the shell. 
• Once the pumpkin and squash are cured, store them in a cool, dry, dark location like a basement, root cellar, or dark closet in a room. 
• Keep the storage space around 50°F to 55°F  with 50% to 70% relative humidity.

If your pumpkin and winter squash don’t cure well or start to get soft, there are still ways to preserve them, so they don't go to waste. Roast the pumpkins or squashes and make homemade pumpkin puree or squash puree, and store them in your freezer. I make the best butternut pumpkin pies with pureed butternut squash, so I highly recommend trying the recipe. 

All winter squash with the exception of spaghetti squash can be pureed and stored in the freezer. I freeze my puree's in freezer containers or freezer bags. Pureed pumpkin and squash cannot be saftley home canned (the heat does not reach the dense center of the puree, and deadly botulism toxins can produce in un-processed puree), but you can proecess cubed pumpkin and squash by using a pressure canner.

Pumpkin and squash are considered to be a low-acid food so they cannot be water-bath canned. If you would like to saftley home can your pumpkin and squash instead of freezing it, check out this online resource from the National Center for Home Food Preservation on how to preserve and process cubed pumpkin and squash.  

So remember if you find yourself with under ripe winter squash and pumpkins don't discard them with some time, a bit of space, sunlight, and a little patience, you can successfully enjoy your squash and pumpkin harvest throughout the year. 

🍂 There are several delicious recipes below that you can try using pumpkin, cubed squash or squash puree. I've often swapped butternut and honey nut squash for pumpkin in various dishes, and you can easily do the same by using equal amounts of pureed winter squash in place of pumpkin.

• Brown Sugar Honey Acorn Squash 
• Butternut Squash Pumpkin Pie
• 30 Minute Pumpkin Chili 
• Smoked Sausage Sheet Pan Dinner 
• Pumpkin Chocolate Chip Bread 
• Fall Pumpkin Bread 
• Butterscothch Pumpkin Muffins 
• Pumpkin Cake with Cider Sauce 
• Pumpkin Crunch 
• Grilled Vegetable Medley Packets 

Looking for more easy recipes? Check out our Recipe Box.

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