Devils advocate comment: Certified Organic foods give zero guarantee of being pesticide or herbicide free. Organic certification limits which chemicals can be used, not if any can be, and commercially produced produce marketed as organic will use those materials systematically just as non-organically grown will use theirs. The basic rule is that for organic, the pesticide, herbicide, fungicide or fertilizer has to be from an grown or mined source, not a refined source and some of the approved sources are not that nice or harmless.
To directly answer your question, well, it really is hard to say. I have never seen a reason to use a chemical on things like squash or pumpkins, and yet I know commercially they do. I for years though citrus was relatively chemical free, but was told recently this is not true, than many have insect issues and use systemic pesticides. I personally would recommend trying for local grown farmers markets or small farmers and freezing/canning but that is also not cheap and still might be iffy unless you get to know and trust the growers because if a small grower does use the chemicals, they may actually not stay down to recommended levels.
However, this list comes from a Dr. Mercola. I make no claims to his accuracy, but he quotes an "Environmental Working Group" using USDA data to claim the most contaminated 12 are Strawberries, Apples, Nectarines, Peaches, Celery, Grapes, Cherries, Spinach, Tomatoes, Sweet bell peppers, Cherry tomatoes, Cucumbers in that order. The 15 "cleanest" were Avocados, Sweet corn, Pineapples, Cabbage, Sweet peas (frozen), Onions, Asparagus, Mangos, Papayas, Kiwifruit, Eggplant, Honeydew melon, Grapefruit, Cantaloupe, Cauliflower. You can see more here but that was also a limited study with their own criteria.