Interested to compare notes on how you store your winter squash as we're gettting close to harvest time.
With a 4 to 5 tonne crop (10 to 12 different varieties) and not ideal conditions for long term storage we've tended to rely on selling through them quickly before any rot problems start. Get the thinner skinned varieties sold and out the door first. Problem is our new modern concrete and steel barn is uninsulated, air circulation isn't great, and I've always struggled to keep Crown Prince and Uchiki Kuri and other hubbards (prob 2.5 tonnes of those this year) much past Christmas due to rot and mould problems. We improvise racking for those with pallets and bricks, cover them with fleece if it gets too cold but it's not ideal. Most of the other varieties, Celebration, Sweet Dumpling, the butternuts etc get boxed or netted and sold a.s.a.p, usually all sold by mid Nov..
Curing, best advice as I can find is in Tolly's Growing Green which recommends 7 to 10 days in a protected structure. "If this is not possible then they should be stored in chitting trays stacked up in an insulated building at a temperature of around 15C for 10 to 14 days and then reduced to 12C. Regular ventilation is essential during the first two weeks. " Don't have the tunnel space for the first one unfortunately. Maybe now's the time to look at buying and running portable electric heaters if we can afford it. We have some big propane space heaters already but I think they increase humidity too much.