Good Question: How To Cook Turks Turban Squash?

Here's a good question from longtime reader Adam.

I came across some big and beautiful "Turks Turban" Squashes. One of them is orange and green, the other is splotchy red and white. I was just wondering if you have any ideas for recipes I should try?

Adam, Turks Turban is a big decorative squash that is also very good to eat. You can roast it or steam it just like butternut, and you can use it in recipes in just about any way you use butternut, acorn, or other winter squash. Here are a few ideas:

• Recipe: Pasta with Butternut Squash, Sage, and Pine Nuts
• Recipe: Butternut Squash and Parmesan Dip
• Recipe: Warm Butternut Squash and Arugula Salad
• Eat This: Baked Acorn Squash Rings

Any more ideas for Adam?

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(Image: Flickr member aturkus licensed for use under Creative Commons)

Comments (1)

My favorite winter squash recipes are pasta with squash, bacon and goat cheese. I think you'd get about two servings from a turk's turban. Fry about 3 strips bacon; drain some of the drippings. Saute the peeled chopped squash breifly, add about a cup of chicken broth, a little salt and a lot of pepper (1 tsp plus). Cover and simmer till the squash is tender. Serve over pasta with a sprinkle of cheese.

(The sage and pine nut version looks pretty tasty too...)

The other one is squash (usually acorn) with polenta. AGain, it's two servings per squash. Slice the squash in half, remove seeds, and bake. Prepare ... eh... about half a cup (dry) polenta. When it's done, mix in half a cup of sun-dried tomato pesto and some parmesan cheese. When the squashes are baked, scrape out a little bit to widen the seed cavity, if desired. Fill the opening with polenta and top with more cheese.

Darn it, now I'm hungry.

My question is - how do you peel one of those babies?? Maybe the baking route would be better for a turk's turban.