Harvest your winter squash when they have turned a deep, solid color and the rind is hard before heavy frost hits. Cut squash from the vines carefully, leaving two inches of stem. Handle carefully so as not to bruise.
Store in a dry inside area where with temperature between 50 and 55°F. Do not pile squash more than two deep. Better yet, place the fruits in a single layer not touching each other to minimizes the potential of spreading of rot.