Oriental winter squashes (Cucurbita sp.) like other winter squash (such as butternut, Hubbard, buttercup, ambercup, acorn, spaghetti squash and pumpkin) are harvested at maturity, generally the end of summer, cured to further harden the skin, and stored in a cool place for eating later. The squash in this picture is a Chinese variety which has texture similar to butternut.