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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.
There are two classifications of squash: summer and winter. Winter squash such as pumpkins are harder varieties known for their tough exterior. The skin on winter squash is not edible. Summer squash, like zucchini, are smaller and harvested while they are still soft. While squash is a fruit, it is usually cooked in ways similar to vegetables. A serving of squash can provide 10 percent of the recommended daily fiber intake. Squash helps lower cholesterol and improve lung health.