Who doesn’t love the comfort of a steaming bowl of bright orange squash soup fragrant with ginger enjoyed on a blustery winter afternoon? Or perhaps a pumpkin pie redolent with the scent of nutmeg and spices? Or the incredible tender sweetness of a Delicata simply roasted with a sprinkle of salt? I’m a squash lover and if you aren’t you will become one after growing some of these beautiful plants. The trick to long storage of your fruit is to allow them to mature as long as possible on the plant and then cure in a bright sunny spot for a few weeks after you cut them from the vine. A well cured winter squash only gets sweeter as the snow flies and I’ve eaten many a great squash as the spring equinox rolls by.