We have a 'baby butternut' variety of winter squash growing. I have read confusing information about when to harvest, how to cure, and how to store it. Many of the fruits are fully or almost fully tan (i.e., no green streaks), but for the most parts the stems are still green and "alive" looking. Same with the leaves (although some powdery mildew is present). From what I have read, the stems should turn brown and woody and the leaves start to die back before the fruit is ready to harvest. These were 100-day fruits and we are well past that now, but none of the harvest signs seem to be present. I'm wondering if I'm missing something or if I just need to wait longer. Beyond that, how do you suggest curing them--at what temp and for how long? I've read that they should be cured at 80-85 degrees, but we don't really have an environment that warm. And can we eat any right away, without curing them? And what's the best way to store them? Thanks for your help!