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Organic Squash (per kilo)


Members of the same family as melons and cucumbers, squash are gourds – fleshy fruits protected by a rind. Squash is divided into two categories. The summer squashes include the chayote, patty pan, yellow crookness and straightnecks, and zucchini varieties. Summer squash can be eaten raw. If it is cooked, stir-frying or steaming minimizes nutrient loss and keeps the vegetable from becoming too mushy. The mild flavor complements stews, soups, and mixed vegetables, but squash can make some dishes watery. To avoid this problem, lightly salt the squash slices or pieces and place them on absorbent paper towels; rinse the pieces before adding them to the recipe. Winter squashes are harvested when fully mature with hard shells and large seeds. They are larger, darker in coloring, and richer in nutrients than summer squash. Varieties include acorn, banana, butternut, delicata, dumpling, hubbard, spaghetti, and turban varieties. The flowers, fruits, and seeds are all edible.

12 in stock




Vitamins & Minerals: Vitamin K, Folate, Vitamin C, Vitamin B6, Niacin, Vitamin B1, Vitamin B2, Vitamin E, Potassium, Copper, Manganese

What it heals:

  • Vision
  • Bone growth
  • Reproductive health
  • Cell functions
  • Immunity
  • Constipation
  • High cholesterol
  • Weight gain


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