The Q&A Archives: Squash to Eat & Store

Question: Is there any variety of good-tasting squash which could be partially harvested in the summer, with the remainder left on the vine to be harvested as winter squash in colder weather?

Answer: To be honest I can't think of any that will fit the bill well. The summer squashes just don't keep, and the winter squashes take much longer to mature and then most really do need to cure a while to taste their best .... an exception to this might be some of the smaller delicata or dumpling types which don't actually require curing and mature at about 100 days. I suppose you could always experiment and see if you like any of the "keepers" earlier in the season; the only problem with this is that most of the winter squashes just aren't as prolific as the summer squashes so you may have a greatly reduced yield by fall.

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