Ugh! Got hit with a frost last night, vines toasted but fruit should be fine (wasn't a hard freeze). I tagged the semi-tan fruit about a week ago with the date, so I know those are not ripe and I left them. I'm not sure if I missed any during tagging, though, and I'm only assuming the ones that were fully tan a week ago will be fine but I don't know -- I've read in Johnny's article that long enough time from fruit set to maturity should be about 50-55 days but the fruit changes color much sooner.

So, what should I look at in the squash I've harvested? Something in the color or appearance that would offer clues? Kabocha are easy because the stems turn corky, but not the case with butternut. I've got them laid out curing for now but want to try to cull out the ones that aren't fully mature before I store -- it sucks when you take a bite or two of something you think is going to be a mouthful of deliciousness and realize it's inedible cr@p...