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Summer squashes, including young vegetable marrows (such as zucchini (also known as courgette), pattypan and yellow crookneck) are harvested during the summer, while the skin is still tender and the fruit relatively small.
Winter squashes (such as butternut, Hubbard, buttercup, acorn, spaghetti squash/vegetable spaghetti and pumpkin) are harvested at the end of summer, generally cured to further harden the skin, and stored in a cool place for eating later.
Generally squash is baked or steamed and mashed; winter squash and pumpkins are often made into a form of custard for pie filling, and butternut squash in particular is often made into soup.
There are two forms of squash: the American form, which is played in North and some South American countries, and the English, which is played mainly in Europe and Commonwealth countries such as Pakistan, Australia, and New Zealand.
In singles squash under the American rules, the court is 10 m/32 ft long and 5.6 m/18 ft 6 in wide.
Squash was first played at Harrow public school in 1817.
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