My husband picked eight butternut squash that are definitely not ripe, as they all have green stripes on them and are not the tan color they should be. Is there any way I can ripen them so we can eat them? Are they okay to eat now? Our cellar has a dirt floor, very damp, dark and humid. Would that be a good option to store them there or should I put them in the sun to ripen? I am confused by the various answers. Thanks.
Certified GKH Gardening Expert
I would not put them in the damp basement, as this will encourage them to rot. This article will help with ripening them: