Winter Squash are called "winter" because they
keep well, in moderately chilled conditions, and so will last all winter. They're actually harvested in late summer and early fall; right now, in fact. The Pacific Northwest area as a whole is a fabulous region for winter squash; local farmers grow them readily, and you can find them at farmers' markets, road side stands, and even chain grocery stores sell locally grown winter squash, of all sorts. There's an astounding variety of winter squash, but they all tend to have a tough rind or peel, seeds that need to be removed, and soft sweet pulp that's exceedingly edible, quite flavorful, and amenable to being cooked in a variety of ways, including baking, mashing, and being cubed to use in soups.