These are two varieties of Cucurbita maxima (which includes hubbard squash, buttercup, and kabocha types.)

The little ones are a hybrid kabocha called Shiguchi Shiro. We git a huge yield from one hill, and they kept well for longer than expected in less than ideal conditions. Tasty. The big ones are our own strain, planted in pollen isolation for three years now. Hubbard like, but with a non-lumpy skin and deep orange sweet moist flesh and a small cavity. We call it “Yummy.” Very long keeper.