Winter squashes—and some of their gourd relatives—are harvested once mature on the vine. They keep through most of the winter. The ones below are all heirlooms.
1. Cucurbita maxima 'Blue Hubbard' One of the best for eating, often used in "pumpkin" pie. The thick blue rind yields to dense flesh. Can weigh 16 pounds.
2. C. pepo 'Mongogo du Guatemala' Small with green stripes. Can be eaten young, like a summer squash.
3. and 9. C. maxima 'Jarrahdale' From Australia, this pumpkin has flavorful orange flesh under a hard gray-green shell.
4. C. maxima 'Golden Hubbard' Smaller than 'Blue Hubbard,' this squash can weigh 8 to 12 pounds.
5. Lagenaria siceraria 'Bule' A French gourd that's easy to dry.
6. C. maxima 'Chicago Warted Hubbard' An heirloom introduced in 1894. This squash will keep through early spring.
7. and 12. C. maxima 'Warted Hubbard' A dimpled, bicolor 'Hubbard.'
8. C. maxima 'Galeuse d'Eysines' Has woody growths across its waxy, muted orange surface. Use as decoration.
10. C. argyrosperma 'North Falkland Island' An egg-shaped squash grown for its silvery seeds. Can also be pure white or white with gold stripes.
11. C. maxima 'Triamble' From Australia. Excellent for pies and as a side dish.
13. L. siceraria 'Mayo Blue Warted' This gourd resembles a giant pear. Makes a beautiful birdhouse once dried and carved.
14. C. maxima 'Turk's Turban' A great choice for decorating and cooking. Makes an elegant soup bowl.
15. C. pepo 'Southern Miner' Elegant form. Bred in Brazil for its meaty seeds.
16. C. moschata 'Musquée de Provence' Introduced in 1899. Has a lovely brownish shell.