Harvest before the first frost arrives and when the stems begin to turn brown and the rind takes on dullness. Cut the stems with a knife or pruning shears rather than pulling fruits off the vine. If you’re not using them right away, clean freshly harvested fruit with a 10-percent bleach-to-water solution and place them out on tables in the garage, shed, or greenhouse (if you have one) to dry. Cure them for 2 to 3 weeks in a warm, dark place, then use the fruit for creating beautiful displays. If properly cured, most squash will last at least 3 months, but don’t be surprised if they persist even longer.