Curing Winter Squash
Recently I posted in Asian Veggies about a tasteless winter squash I'd just harvested and Farmerdilla kindly explained with photographs the variety needed to be left to "cure" on the vine until color change to develop desired flavor. Later I read a similar reference by Jellyman about difference in detecting ripeness of watermelon or winter squash on another thread in fruit? I have never heard of nor do I understand what is happening in this process and would appreciate an explanation of it in order that I may harvest properly no matter what type of winter squash is targeted. I'm assuming this also applies to edible pumpkins?