After harvesting before the first hard frost, leave a 2-inch stem intact on each squash. Wipe away dirt and place the harvested squash in a warm (80–85°F), well-ventilated area with high humidity for 7 to 10 days to allow the skin to harden and heal any small blemishes. After curing, store them in a cool, dry, dark location around 50–55°F for maximum shelf life.

Look for a deep, dark green rind that turns tough enough that it cannot easily be punctured with a fingernail. The "turban" end bottom button will turn a dull orange or gray color, and the corky stem attaching the squash to the vine will begin to dry out and turn brown.

Practice crop rotation each season and cover young plants with row covers until they begin producing female blooms, at which point covers must be removed for bee pollination. Check the undersides of leaves regularly for copper-colored egg clusters to scrape off, and maintain clean garden borders to reduce insect overwintering spots.

Because Burgess Buttercup is a traditional vining Cucurbita maxima with vines reaching 10–12 feet or more, it requires substantial space (around 6 feet between hills). While it can be trained up a sturdy trellis in a small garden space, fruits will need slung support (like mesh or cloth bags) as they grow to prevent them from breaking off the vine under their own weight.