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1. Kabocha. This winter squash type is known in New Zealand and Australia as Japanese pumpkin. This has a number of varieties such as Cutie, Emiguri, Ajihei, Miyako and Ebisu. Kabocha has a dark green coloured skin and has a shape similar to a pumpkin. The peel is hard and inside it is orange-yellow.
What they all have in common are a soft, thin, edible skin with soft seeds inside (which actually make them a fruit by the way) and the fact that they can be eaten raw, unlike their cousins (winter squash). Zucchini is the most well known in the summer squash category. Summer squash includes zuccini (black, green or yellow), crooked neck, straight neck, scallop, butter blossom, gourmet globe and sun drops.