[Sca-cooks] Winter Squash

[Amanda Blackwolf]

I'm reading through Redon et al. The Medieval Kitchen. In several recipes,
recipe 25 in particular, they use pumpkin as the squash of choice, where the
translation (and presumably the original, but I can't read French or
Italian) states squash. I had thought that pumpkin was a New World food.
What squashes were available in France and Italy, especially in the winter?

Thanks,
Amanda Blackwolf