Harvesting, storing and ripening butternut »This is how you do it right

Pumpkins ready for harvest

You can harvest the vegetables between July and September. The butternut is ready to be harvested when its stems begin to lignify. As the fruit ripens, the color of the skin changes. At first the pumpkins are textured greenish-yellow. In the mature stage, the outer skin takes on a pale yellow color. This is also very firm and a hollow sound is heard when knocking.

Allow unripe pumpkins to ripen

For a butternut to ripen successfully, the shell must have already solidified. In contrast, the lightening of the outer skin is not important. Place the vegetables in a warm and well-ventilated place. It is important that the pumpkin gets the same amount of air and heat from all sides. With storage in a bed of straw, temperatures between 15 and 20 degrees and a low level of humidity, post-ripening is complete after two to three weeks.

Reasons for post-ripening:

• the coming frost threatens to destroy pumpkins
• The seed's ability to germinate increases with further ripening
• The aroma of the pulp becomes more intense

Correct storage

The butternut squash is one of the longest lasting varieties. The vegetables can survive for up to eight months without any loss of quality, provided the skin is not damaged. Store the pumpkins in nets that are hung from the ceiling. In this way you prevent pressure points and prevent the formation of mold. If the temperature is between ten and 13 degrees, the storage conditions are ideal.

use

To test whether the pumpkin is still good, you should taste a small amount. If the meat tastes bitter, it is no longer suitable for consumption. If the butternut has been cut, the pulp should be used up quickly. It stays in the refrigerator for two to three days. The pumpkin seeds can be reused. Roasted in the pan and sprinkled with sea salt, they make a delicious treat.