Will my picked butternut squash continue to ripen?
We had a heavy frost last week, and instead of covering up my butternut squash patch, I decided to pick them. They looked pretty much all ripe. But today, as I was cutting into some of them to freeze, I realized that a fair number of them are just not ripe enough. If I leave the ones alone on the porch, will they continue to ripen more?
If I cook the not-quite-ripe ones, will the flesh be bitter?
Bummer. I guess I'm learning about those subtle differences in skin color, that tell us the degree of their ripeness.