Winter squash are harvested at maturity, generally the end of summer, cured to further harden the skin, and stored in a cool place for eating later. They generally require longer cooking time than summer squashes. (Note: Although the term winter squash is used here to differentiate from summer squash, it is also commonly used as a synonym for Cucurbita maxima.) Butternut squash (known in Australia as Butternut pumpkin[1]) is an edible type of winter squash with a vase-like shape. It has a sweet, nutty taste that is similar to pumpkin or sweet potato. It has yellow skin and orange flesh. When ripe, it turns increasingly deep orange, and becomes sweeter and richer. It grows on a vine. Acorn squash (Cucurbita pepo) is a winter squash with distinctive longitudinal ridges and sweet, yellow-orange flesh. Although considered a "winter" squash, acorn squash belongs to the same species as all "summer" squashes (including zucchini and yellow crookneck squash). The most common variety is usually dark green in color. However, newer varieties have arisen including Golden Acorn, known for its glowing yellow color, and even some that are white. They can also be multi-colored. As the name suggests, its shape resembles that of an acorn. It is also good for winter storage, keeping several weeks in a dry location such as a cellar.