From Halloween to Thanksgiving and even until Christmas Eve, Squash plays as the major character in Americans' celebrations. From house décor to meals on the dinner table, pumpkins are always to be seen everywhere. But before thanksgiving ends and Christmas comes in a few days, one should consider the perfect timing to purchase them to make meals more appetizing and not waste money to squander that squash.

Experts believe that like good wine, the quality of most squash enhances in the passing of time. "Once a squash is harvested, it's still very much alive." Michael Mazourek, a plant geneticist and breeder at Cornell University, stated. Even after the harvest, squash continue to change in phase and taste. Each type of squash differs from each other and their savor varies depending on when they are consumed.

According to Mazourek, some squash are most appetizing on its ripening stage, where enzymes turn starch into sugar. Buttercup squash is known to be a starchy-fruit vegetable.  During its "maturity" phase or postharvest stage starch gathers and deteriorates, making it sweeter and more tasteful. "Not only do their flavor and texture improve, they actually become more nutritious. Most notably, the concentration of colorful pigments known as carotenoids - which help fight inflammation- can more than double after harvest," Brent Loy, a plant breeder at the University of New Hampshire said. 

Those belonging to Cucurbita pepo class, a type of squash thatare often used in making meals such as acorn squash, pumpkin, zucchini, and pattypans are best to eat at its early stage after being reaped. It's in this stage where the starch accumulates and ripens.

Another type of squash, those suited to Cucurbita maxima species can be stored until March or April. This kind includes behemoth Blue Hubbard squash and winter squash. The starch found in these squashes is converted to sugar at the longest time. "Thanks to their high starch content and 'glacier-speed' ripening, you wouldn't want to eat these too early," explains Mazourek.  Their availability in stores can be considered another reason to eat them last.