Picked when ripe, the seeds are removed and the flesh eaten raw or cooked; it bears edible flowers.
spaghetti squash
Derives its name from its cooked flesh, resembling spaghetti, which it can replace in most recipes.
acorn squash
Its smooth hard skin turns orange when fully ripe; the delicate, slightly fibrous flesh tastes of pepper and hazelnuts.
pumpkin
Used primarily in North America, it can be recognized by its hard fibrous pedicel; its flesh is widely used in soups and desserts and its edible seeds are dried.
autumn squash
The rind can be yellow, orange or green; often confused with the pumpkin, it can be recognized by its pedicel, which is soft and enlarged where it attaches to the vegetable.
