I am trailing lots of winter squash this year, mostly Moschatas. In the south SVB's are terrible, and on top of that, pickle worms show up in July, last year they ruined 1/2 of my butternut crop and the SVB's took out my yellow squash. I learned last year that butternut could be harvested green and cured in the garage to normal butternut tan, and they tasted the same to me. So when my butternuts approached full size even though they were green, I picked them and put them in the garage to cure. They are turning tan nicely and I fully expect them to taste the same as one cured on the vine.
A couple got hit by pickle worms so I picked them, cut out the worms and my wife made squash casserole and fried squash with the immature butternuts and they tasted better than any yellow squash or zuchinni I ever had. Also had pickle worms in the cukes, but I am getting so many Marketmore 76 it did not matter. Maybe they are a trap crop?
Bottom line is I may only plant Moschatas next year, good as any summer squash I have ever had and perfect as a long keeper winter squash.

Anybody know an organic method of preventing pickle worms?