The terms pumpkin and squash are often used interchangeably. Pumpkin generally describes winter squash which are hard skinned, hard fleshed, mature fruit. By contrast summer squash are soft skinned and include marrow and courgette (or zucchini).

Buttercup squash Buttercup squash have a rich dark green skin with a dark yellow to orange flesh. The Buttercup flavour is best described as sweet and nutty, with a dry texture.  Best uses: Ideal to roast, steam, microwave and mash or as a natural flavour enhancer in baking.
Butternut squash Butternut squash have a creamy beige skin and an elongated cylindrical shape. Similar in flavour to a sweet potato, although flavour varies with variety and growing region. Best uses: Baked or grilled, butternut make an excellent single serving when cut in half and seasoned with salt and pepper and roasted at 180°C.
Crown pumpkin Crown pumpkin are known for their blue/grey skin, with rich orange flesh. The crown pumpkin has a mild sweet flavour with a soft moist texture. Best uses: Ideal for soups and baked goods.
Winter squash Similar in appearance to the buttercup squash, the texture and flavour of winter squash flavour is quite different. The winter squash flavour is best described as light and sweet, with a moist soft texture.  Best Uses: Traditionally roasted, this pumpkin is ideal in soups, risotto, mashing and roasting.