Not long ago I visited the Pasco farmers market and bought a large Blue Hubbard squash.

I told the vendor it would provide my family with squash for many meals. She was pleased I knew it was for eating, since a lot of folks buy variously shaped and colorful winter squash only for decorating. So, it seems some remedial squash education is needed.

-- The winter/summer divide

How is a winter squash different from a summer squash? Summer squash taste best when eaten immature and before the seeds harden. Winter squash are harvested when the fruit is mature. The skin or "rind" is tough and the seeds are fully formed and hard. Most winter squash can be stored for relatively long periods of time, while summer squash are perishable.

Summer squash and winter squash are members of the Cucurbit family that also includes melons and cucumbers. Summer squash belong to one species, Cucurbita pepo. Most winter squash types and varieties fit into three different species, Cucurbita maxima, Cucurbita moschata and Cucurbita pepo.

-- Squash origins

Squash is native to the Americas. Cucurbita maxima has its origins in northern Argentina. Cucurbita moschata and Cucurbita pepo are native to Central America and Mexico. Native people spread these species throughout North America.

-- What's a pumpkin?

There is no real botanical definition for a pumpkin. It's really more of a common name for a roundish orange colored winter squash. The word "pumpkin" is derived from the French word pampion, meaning sun-baked squash.

-- Winter squash varieties

There is a vast selection of winter squash available. Some of the most common types are:

Acorn: Smooth, golden to light orange flesh, traditionally with dark green skin, but there are ones with creamy white, very dark green, bright orange and golden skin.

Butternut: This pear-shaped squash has a hard tan rind and sweet flesh.

Delicata: Also known as Sweet Potato Squash, it is becoming very popular because of its smaller size and its sweet flesh. It's cylindrical with lengthwise cream and dark green stripes. Other types are Honey Boat, Sugar Loaf and Sweet Dumpling.

Buttercup: A dark-green rounded squash with thin gray stripes and a protruding blossom end. The flesh is sweet, nutty flavored and fine textured.

Hubbard: A large oblong, football-shaped squash with bumpy, gray blue or green skin. Smaller varieties are also available. The finely grained flesh is tasty but not sweet.

Banana: A large oblong-shaped tan to cream-colored squash with yellow-orange, dry, finely textured sweet flesh.

Sweet Meat: Round, somewhat flattened squash with blue-gray skin and deep orange, very sweet, finely grained dry flesh.

Kabocha: Also known as Japanese squash and Sweet Mama. It has a rounded, flattened green fruit with lighter stripes, similar in appearance to Buttercup squash. The flesh is sweet, light and dry.

Turban: Used by many for decoration, this colorful, turban-shaped squash can be eaten. The flesh is golden-yellow and similar to buttercup flesh.

* Marianne C. Ophardt is a horticulturist for the Washington State University Extension Office in Benton County.