Squash is the collective name for several species in the genus Cucurbita, all originally domesticated in the Americas. The main cultivated species are Cucurbita pepo (zucchini, pattypan, some pumpkins), Cucurbita maxima (butternut pumpkin in Australian usage, kabocha, hubbard), and Cucurbita moschata (butternut squash in American usage, some tropical varieties). These are among the oldest cultivated plants, with archaeological evidence of use stretching back 8,000 to 10,000 years.
Squash is conventionally divided into summer and winter types. Summer squash (like zucchini) is harvested young with thin, edible skin and tender flesh. Winter squash (like butternut and Kent pumpkin) is left to mature on the vine, developing a hard rind and dense, sweet flesh that stores well for months.
In Australia, the term pumpkin is commonly used for what much of the world calls winter squash. Regardless of name, these are versatile vegetables used in soups, roasts, curries, salads, baking, and as a simple side dish. Seeds from mature squash are also eaten roasted or pressed for oil.
How it's produced
Squash is grown as a warm-season annual crop, planted after the last frost and requiring several months of warm weather to produce. Plants are vigorous growers — trailing vines for winter types, more compact bushes for summer types — and need plenty of space, sunlight, and water.
In Australia, squash and pumpkins are major crops grown across Queensland, New South Wales, and other warm regions. Summer squash like zucchini is harvested by hand every few days to keep the fruits small and tender. Winter squash is left on the vine until the rind hardens and the stem begins to dry, then harvested and cured in warm conditions for a week or two to improve storage life. Properly cured winter squash can be stored for months without refrigeration, which made it historically important as a food source through colder months.
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≈ Estimated from its category — typical for vegetables, not measured for this item yet. Sources & methods →
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