Uchiki Kuri Squash

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Hi, I have planted some Uchiki Kuri Squash this year as I was hoping to overwinter some more veg that I will not have to process by pickling or freezing to store. I am growing them in the north of Scotland on a fairly exposed site and the squash are about the size of a tennis ball,so far.There are quite a lot of squash on each plant. I give them a weekly liquid feed and I am removing the male flowers( like I do with my courgettes).I started them off in cloches and the leaves are very lush.  Any tips for growing or storing? Could I cure them in a frost free shed before storing? I think I have to store them at about 15c. Any advice greatly appreciated. Thanks. 

Nobbie1967

When you harvest them, don’t cut the stem on the squash, cut the vine either side of the stem as this prevents rotting from the stem. They can go colder than 15c, but seem to store best in a dry atmosphere.

RAS

Cure them in a south facing room or window (conservatory if you have one). Use any that don't harden within a month or two.

Lovely roasted, lightly pickled and as a puree (use like hummus). In fact a mezze based round onion squash three ways, or three purees (chick pea, squash and beetroot) is lovely.

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Thank-you to Nobbie 1967 and RAS for your advice. I am hopeful of a good crop for eating over winter to add to the usual root veg and hardy cabbages.

thriftwizard

You're doing much better then I did with them last year, and I'm way down south. I didn't even get any female flowers until the end of August - but I did end up with two smallish but tasty squashes in the end. Sounds like you'll have plenty!