Delicata squash

This is the first year my husband and I have planted delicata squash. Last year we bought a couple regionally grown squashes from the grocery store and really liked them. They reminded me so much of sweet potatoes which are one of my favorite autumn foods. So this spring, we planted two mounds at the back edge of the garden with about three plants (from seed) in each mound. Thankfully, the plants spread and flourished all through the hot summer. Now that some of the older leaves are dying back we have just begun to harvest them. (I believe M. said he counted about forty squash out there!) Two nights ago we ate one that he stuffed and grilled, so good. Today I picked these three, along with zinnias and gomphrena. (I'm still all about the gomphrena.)

Anyway, the little research I've done on harvesting and storing delicata squash suggest a few things: 

1. Use a serrated knife to remove the squash from the plant. Leave part of the stem attached to the squash, it is supposed to store longer that way. The stems do snap off easily so if this happens as it did on one I picked, eat that squash first. 
2. To cure or not to cure: I have read different views on this. What's your take on it? Are the squashes sweeter tasting if kept at room temperature a few days after picking? 
3. For the long term, store the squash in a cool dry place, around 50 degrees. 

Have you grown delicata squash before? What have you learned?