My cushaw squash weren't storing in the basement as well as I'd hoped. I had regularly been checking all my squashes, and one of them had a small soft spot. I cut into it right away only to discover that while the flesh looked fine, the pulp with the seeds was all black and musty. I had just finished reading a book on survival by Cody Lundin in which he wrote that the sickest he ever was from something he ate was from eating an old garden squash (and he has eaten some really nasty stuff out in the wild). Apparently squash can get full of mycotoxins. I decided to toss the whole thing.
After some thought, I went ahead and processed all my cushaw squash that was still good. I didn't want to risk losing more. They have the shortest storage life of all the winter squash I grew anyhow.
I made Cort carry them all upstairs for me.
Just kidding. I had Cort hold it for about two seconds so I could take a picture, and he almost fell over.
I got twelve cups of puree from this cushaw, and made pumpkin bread for the neighbors. Meanwhile, I'm hopeful that my butternuts and blue hubbards hang in for a few more months.