When to harvest buttercup squash?

- Color: The skin of the squash should turn from light green to a deep, golden yellow.

- Rind: The rind of the squash should be hard and difficult to puncture with your fingernail.

- Stem: The stem of the squash should be brown and woody.

- Weight: The squash should feel heavy for its size.

- Sound: When you tap the squash, it should produce a hollow sound.

Additionally, you can check for ripeness by cutting a small piece of the flesh and tasting it. The flesh should be sweet and tender, not starchy or watery.

Buttercup squash can be harvested in the fall, typically from late September to early November, depending on the climate and variety of squash. It's best to harvest the squash before the first frost, as frost can damage the fruit and make it less suitable for storage.

To harvest buttercup squash, use a sharp knife or pruners to cut the stem of the squash, leaving a few inches of stem attached to the fruit. Handle the squash carefully to avoid bruising or damaging the skin.

Once harvested, buttercup squash can be stored in a cool, dry place, such as a root cellar or pantry. The squash can be stored for several months under ideal conditions.