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1. Kabocha. This winter squash type is known in New Zealand and Australia as Japanese pumpkin. This has a number of varieties such as Cutie, Emiguri, Ajihei, Miyako and Ebisu. Kabocha has a dark green coloured skin and has a shape similar to a pumpkin. The peel is hard and inside it is orange-yellow.
Pin. Butternut squash is one of the sweetest of the winter squashes, and it's the easiest to peel and prepare for cooking. Other winter squashes, such as acorn and Hubbard, have a tougher skin; they're best cut into pieces and baked with the skin on. Share. Tweet. Pin. Pin. To peel butternut squash, use a chef's knife to trim off the top and the bottom of the squash. Next, cut it in half crosswise.