I would bring it inside now. I don't think it will ripen any more after a freeze.

It depend on the variety. For example you can cook spaghetti squash, shark Fin squash before fully ripe. But once th vine is dead , they are not going to benefit from being outside. It is possible that internally they continue to ripen.

I have used an unripe butternut squash much like you would zucchini.

You probably won't get any more ripening if the plant that feeds it is dead. Colder temps will just freeze it.

Thanks, all, for your help. I was really hoping I could pull the plants up.

-Anne

If you also have ripe squashes, you should use the unripe ones first. I think Seminole Pumpkin has an especially hard shell, and it will probably be quite firm even before the fruit is ripe.

If the skin is still tender, use like zucchini (maybe saute with garlic or onion rather than steaming). When a little older, try in soup (peeled or steamed, then scooped out of the shell). If almost ripe, you can probably bake it.