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Most varieties of squash are placed into two categories: summer and winter squash. Winter squash varieties have hard skins and firmer, denser flesh than summer squash varieties.

The fruits of various members of the gourd family, which fall into two classifications, summer squash and winter squash.

Summer squash are a soft-shelled vegetable with thin edible skins and seeds. With a tender flesh that requires only a short amount of cooking time, summer squash are very low in calories, high in vitamin C and high in fiber.

A variety of summer squash with a dark green skin covering an off-white flesh. The cylindrical variety is much like a cucumber in size and shape.

A family of small oblong squash that may have a green or yellow skin and contain a firm inner flesh that provides a delicately mild flavor when served raw or cooked.

A round flat summer squash that has scalloped edges with a pale green, white or yellow outer rind. The pale green variety turns white in color if allowed to mature longer.

A pear-shaped, summer squash, which is grown in warmer and more tropical climates such as the Caribbean or Mexico.

A very young and small acorn shaped, summer squash that develops a smooth outer skin accented with a scalloped edging around the middle outside of the squash as it matures.

An Asian summer squash that has a long tapered shape with a light green outer skin covering a white to cream colored speckled flesh.

A type of summer squash that comes in crookneck and straightneck varieties. It is much like a zucchini in shape, flavor, and texture, except that the color is yellow.

A type of summer squash that has a bulbous rounded shape at the bottom with a tapering curved neck at the top or vine end.

A variety of summer squash with a dark green skin covering an off-white flesh. It is much like a cucumber in size and shape.