Squash

For the Amerindians, Squash was one of the “Three Sisters”: Squash, Corn and Bean. These three vegetables were the most cultivated and eaten. In the Americas, it was cultivated for the first time over 10,000 years ago. Squash is rich in vitamin C, vitamin B6, folic acid, and potassium.

Our range of Squash includes many different varieties: Spaghetti Squash, Jack O’Lantern Squash, Young Round Squash, Butternut Squash or even Organic Squash.

Choose heavy Squashes, with a hard non-shiny skin.

Keep your Squashes in a cool, dry and ventilated place, away from light for up to 2 months. You can also keep them at room temperature for a week. If they are already cut, you can cover them and keep in the fridge for up to 5 days.

The best way to prepare Squash is to cut it in two and remove seeds and ligneous fibers.