Squash come in two main types: summer squash and winter squash. While there’s not much difference among the tastes and textures of summer squashes, winter squashes offer a wide array of flavors. Summer squash (Cucurbita pepo) produces prolifically from early summer until the first frost. This group includes both green and yellow zucchini, most yellow crookneck and straightneck squash, and scallop (or pattypan) squash. Most summer squash are ready to pick 60 to 70 days after planting, but some reach harvestable size in 50 days. You can use them raw for salads and dips or cook them in a wide variety of ways, including squash “french fries” and such classics as zucchini bread. Winter squash (C. maxima, C. mixta, C. moschata, and C. pepo) is a broad category that includes butternut, acorn, delicious, hubbard, banana, buttercup (or turban), and spaghetti squash. Pumpkins are also in this group, but their flesh is often less sweet than other winter squash. Most winter squash take 75 to 120 days to mature.
Source: Organic Gardening