Yes, you still need to cure winter squashes so the skins harden and the sugar content changes. I don't think my kabocha type (Confection from Johnny's) develops great taste until some time in October. Here is what their website says "While the taste can be very dry just after harvest, a few weeks of curing in storage results in outstanding sweetness and texture. "

Check a catalog for particulars about the varieties you are growing. Frankly, I prefer catalogs which give this kind of information (Fedco is also great).

The fingernail test is the best way to tell if they are not ready. If a thumbnail easily pierces the rind, not ready. With pumpkins color is a good indicator, and with others you can check the bottoms of the fruits for a color change toward yellow or orange.

My Baby Pam pie pumpkins are on the curing shelf along with a few buttercups, but most of the fruits aren't ready. The longer they stay on the vine, the better, but bad things don't happen to them on a shelf in warm shade. I do leave the field pumpkins out until the vines start dying back.

Thank you, defrost49! I was wondering if the sugars would be better after sitting. I would have made a mistake. I will let them cure before eating them.

planatus, I so agree! Bad things can and do happen on the vine. I am debating it right now just for that very reason. I will look at the bottoms for coloring and keep doing the fingernail test. Thank you!