Maxima squash healing over?

I just harvested my 2nd Maxima squash of the season.  Unfortunately, it was harvested at about 3/4 mature (judging by cured color).  It was growing stem side down on a pile of dead grass straw which held a lot of moisture.  I noticed it had a white fuzzy mold on the stem & on the "shoulder" that was touching the grass (wounds invited by bug damage).  The mold on the stem pretty much caused it to rot most of the way through, so I made the judgement call since the squash wasn't getting larger, was mostly mature in color, and the stem would rot away soon, to harvest it before it could spread.  I tried to cut the stem close to the squash to cut out the mold there, & took inside for a mild bleach bath in the sink to hopefully stop the mold on the shoulder.  Once washed, I set it out to dry in the setting sun before bringing it back in the house.  I checked it this morning, and noticed there was some new mold starting in the shoulder wound, and that the wound was a bit soft & looked like it would continue to deteriorate.  Again, I made a judgment call to just cut out the area that was deteriorating off the skin.  The flesh beneath is now free of rot/mold, but now has an open wound.  I rubbed the watery sap over the wound in hopes that it would heal over & store just long enough to finish curing, but I have my doubts.  I know if I put it in the fridge, that would help slow bacterial growth, but it would also interrupt the drying down/curing of the squash, so I just left it on the kitchen counter for the time being.  We'll see what it does in a day or two...Worst case scenario, the squash becomes compost; best case scenario, it heals over & cures.  I saw a photo somewhere on here of a cushaw squash that healed & looked great on the inside.  The only thing is, this one's already off the plant, so no new growth.  All I can hope for is sterile scabbing.

Anyone out there have experience or opinions about this?  Is it doomed to failure?  What are your thoughts?  Should I have scrubbed the damaged areas while still on the plant?

Do you mean that this is a c. maxima species? What is the cultivar?

I assume that you can eat winter squash without a full cure and that the eating quality just isn't as good?

Yes, it's a Cucurbita Maxima species, Amish Pie Pumpkin cultivar.  I agree that it is likely edible as is, but not as good as once it's aged a few months.  I'm hoping for a longer cure time for drier orange flesh & more developed seeds inside.

Update for anyone that's curious:

I noticed more of the white mold starting in on the end of the stem, so elected to cut it basically flush with the surface of the squash to get in front of the spread.  It worked to curb the white fluffy mold, so now the squash was mold free.  However, due to the concavity of the squash's top side along with it not being fully cured created a new problem.  The squash basically puddled water coming from the stem.  I kept drying it every few hours, but it kept filling.  I was ok with this to a degree because it meant the inside would be dryer than it would be otherwise.  After a couple days, it was clear that it wasn't going to scab over, & the flesh was about the orange of a cantaloupe, so I just cut it in half to see what I had.  I got a plate of mature seeds, & ended up roasting the squash at 400 degrees cut side down for an hour.  I usually do 375 degrees, but I knew there'd be more moisture in this one.  Once baked, I drained the liquid from the pan, turned the skin side down, & chunked up the squash into like 4" chunks.  I turned the oven off, & put it back in to let it steam off until cool.  I came back later & scooped out the flesh from the skin.  It is on the lighter side, & judging from the minimal caramelization (but there was some) it's not super sweet.  I ended up freezing the pulp & will either use it as pie filling or soup base where other spices will help.  So, not a total waste, & a few lessons learned.