Winter squash
Winter squash is an annual fruit representing several squash species within the genus "Cucurbita". It differs from summer squash in that it is harvested and eaten in the mature stage when the seeds within have matured fully and the skin has hardened into a tough rind. At this stage, most varieties of this vegetable can be stored for use during the winter. Winter squash is generally cooked before being eaten, and the skin or rind is not usually eaten as it is with summer squash. Cultivars of winter squash that are round and orange are called pumpkins. In  New Zealand and Australian English, the term "pumpkin" generally refers to the broader category called "winter squash". Planting and harvesting. Squash is a frost-tender plant meaning that the seeds do not germinate in cold soil. Winter squash seeds germinate best when the soil temperature is , with the warmer end of the range being optimal. It is harvested whenever the fruit has turned a deep, solid color and the skin is hard. Most winter squash is harvested in September or October in the Northern Hemisphere, before the danger of heavy frosts. Nutritional value. Raw winter squash (such as acorn or  butternut) is 90% water, 9% carbohydrates, 1% protein, and contains negligible fat (table). In a 100 gram reference amount, it supplies 34 calories and is a moderate source (10-19% of the Daily Value, DV) of vitamin C (15% DV) and vitamin B6 (12% DV), with no other micronutrients in significant content (table). It is also a source of the provitamin A carotenoid, beta-carotene.