They are ripe when the skin is tan and hard. (Too hard to cut with a fingernail). The flavor is enhanced if allowed to cure in a cool dry place for a couple of weeks.

Stems that attach the fruit to the vine also need to have firmed and hardened. And be sure to leave several inches of stem intact, as cutting too close to the fruit encourages rotting.

I said Thank you once and it disappeared, so I will Thank You most heartedly again!

I did cut off the two oldest squashes that seemed to be the right color.

The one on the left was put back where I found it with a "Happy Thanksgiving" to whatever critter had been eating it.

The one on the right weighed in at 20 pounds exactly. I gave half to my gardener who had been watching over these vines all summer and fall. I think 10 pounds is plenty for our T'Day Feast.

There are 3 or 4 more that I've found in various stages of growth. One is still green but already bigger than the one on the right. It will probably weigh-in at around 30 pounds when ripe. I'm rather boggled at the sheer size of these squashes.

We had this squash roasted for T’Day, and then again tonight roasted with Italian sausage, and maple syrup. It was delicious!

Having said this, i’m a bit disappointed in the yield from these huge vines, only 6 squashes from 6 plants, and not all of them are ripe yet. Oh well…

Due to very cold weather the squash vines have all died. Will the existing squashes ever get ripe? If there is a possibility, what should I do?