Harvested 32 winter squash so far and still have half our patch left to clear. I would have left them in even longer but need the space to plant garlic and onions. They are mostly Seminole, a couple acorn, honeynut, and one Georgia Candy Roaster. Seminole stole the show though and if we like the taste that’s probably all we will grow. Did great with our super hot and dry summer.
Question – some of them have some green skin. Since those ones are less mature, will they still taste ok and should we eat those first? I’m assuming the ones with mature color and dried stems will last longest. This is the first time I’ve had so many winter squash that I need to prioritize which to eat and which to keep longer.
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