Squash is very low in Saturated Fat, Cholesterol and Sodium. It's also a good source of Dietary Fiber, Riboflavin, Folate, Magnesium and Copper, and a great source of Vitamin A, Vitamin C, Vitamin B6, Potassium and Manganese.
The Massachusett Indian word for "eaten raw" is "Askutasquash." An important Indian food, few white men shared the desire to eat squash raw, until recent years when raw summer squash types began to appear in salads.
Squash was unknown in Europe until early explorers returned from America with squash seeds.