Pumpkin, Violina squash ,3 Kg single piece

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  • Violina squash ranges in size from medium to large, averaging 3 kg, and resembles a giant elongated butternut squash with lengthwise furrowing and crookneck shape characteristics. The smooth, tan rind is attached to a rough, tiny, light brown stem. The flesh is thick, hard, dry, and a bright golden yellow-orange color, with a stringy pulp and many flat, cream-colored seeds in the bulbous end. Violina squash is aromatic, soft, and smooth when cooked, with a nutty, sweet flavor.

  • Roasting, baking, grilling, steaming, sauteing, and boiling are the finest ways to prepare Violina squash, both raw and cooked. Although the size of a Tahitian squash can be intimidating, it can be sliced into smaller pieces.

  • Store in a cool and dry place. Once cut, the squash should be wrapped, refrigerated and used within five days

  • Pumpkin soup


    3 butter (tablespoons)
    1 onion
    1.18 liters of chicken broth
    1 tsp. salt
    black pepper
    454 grams pumpkin
    118 ml heavy cream
    Parmesan cheese


    1. Melt butter in a heavy saucepan and cook onion over med. heat until soft.
    2. Add broth, salt, and pepper, and bring to a boil.
    3. Add pumpkin, and combine it thoroughly. Lower heat and simmer uncovered for 45 min.
    4. Add cream and heat through without boiling.
    5. Serve hot with parmesan cheese.