Summer squash are generally yellow skinned vegetables that grow in a variety of shapes---pattypan, crook-neck, straight-neck, and their green skinned cousin zucchini. This family of squash often grows in a bushy habit, and it has soft flesh. If not harvested early and often, the fruits can quickly grow to the size of a football. Jumbo zucchini isn't a crisis, it just requires a little creativity to use its prodigious quantity. (Try them in fritters.) Summer squash doesn't store very well. It's best to eat it promptly, hence it is called summer squash. Sorry that I don't have any photos of summer squash, but we didn't plant any this year.
Winter squash grows on long enthusiastic vines, and in a wide variety of shapes, colors and sizes. Our favorite is butternut squash, which we make into all things savory and sweet. The flesh of winter squash is solid, with a small seed cavity similar to pumpkin. Often the skin can also be quite firm. Winter squash is a longer growing vegetable, harvested in the fall just before the first frost. The little fruits start out green and mature into bright colors in late summer and early fall. Many winter squash will store nicely, adding to the variety on the supper table well into February and March.
So don't fear large squash. And when you hear the meteorologist warn about first overnight freeze, you'll know I'm outside in the dark harvesting squash by flashlight.