Grey Squash is actually a type of summer squash native to Mexico and North America. Along with being a specific type of vegetable, it is also a catch-all term for a variety of thin, summer squash varieties in Great Britain. Scientifically, it is known as Cucurbita pepo subsp. pepo, and it is typically green in color, somewhat like a fat zucchini. It has a soft skin, as well as soft flesh inside. Most people prefer to eat smaller grey squash, as they tend to be more flavorful, more nutrient-dense, and less watery.
Grey Squash is particularly important in the diets of certain cultural groups because it provides a high level of nutrients in a low-calorie vegetable. It is a significant source of vitamin A, vitamin C, dietary fiber, calcium, and iron.