VegBox Recipes

Turban Squash

Turban Squash looks like, well, a brightly coloured turban! Its unusual appearance puts many people off trying it, so here's a run down of what to do with it and some delicious turban squash recipe ideas.

In Season?

In season in the autumn, from late August through to December.

Buy?

Pick a squash that is heavy for its size and sounds hollow when tapped.

Store?

In a cool, dark, dry place with the stalk left on. It should keep for a few weeks and, when stored correctly, will actually keep for several months.

Freeze?

After peeling and cooking, yes.

Cook?

Peel the skin and scoop out the seeds. Then you can chop into cubes and steam or boil (about 15 minutes) or roast in a hot oven for up to an hour. Turban squash is also popular cut into wedges and roasted with the skin on.

More Turban Squash Information

Sometimes called "Turk's Squash", this is certainly an unusual looking vegetable.

The good news is that it's quite simple to prepare and is really tasty, a bit like butternut squash.

They are normally a mixture of orange, white and green skin.

The colourful skin isn't edible, but it's bright orange inside, so it will still brighten up your meal.

Turban squash is also a good source of calcium, phosphorous and vitamin A.

Turk's turban squash is considered so ornamental that people often don't eat it, using it as a harvest festival decoration, instead!

Given it's shape and the fact that it's so much smaller than a pumpkin, it's fun to serve it whole (roasted) and filled with a thick autumn soup or a stuffing of your choice.

Stuffed Roasted Turban Squash
This is a delicious and simple recipe for Turban Squash (Turk's Squash). It's easy to prepare and does most of the cooking while you get on with something else! And the fact you're serving dinner in an edible bowl makes an impressive centre piece!
Ingredients 1 medium turban squash 1 tablespoon olive oil 1 medium onion, peeled and chopped 100g bread (broken into crumbs) 1 clove garlic, peeled and crushed 1 tablespoon fresh sage leaves, chopped 100ml double cream salt and pepper to taste
Method Preheat the oven to gas mark 6 / 190 C /350 F Slice the top off your squash and use a shar knife and a spoon to scoop out the seeds. Wipe the skin with olive oil and cover in foil, before roasting in the oven for 45-60 minutes, until soft (depends on the size of squash) Saute the onion and garlic in a little olive oil for 5 minutes. Then mix in the cream, sage and breadcrumbs. Being careful (hot!) scoop out most of the squash flesh, leaving enough to create firm sides to the skin of the squash, which will be your serving dish! Mix the squash flesh with the rest of your filling and then scoop back into the squash. Top with the grated cheese. Roast for a further 15 minutes, (no foil) until the stuffing is warmed through. Delicious with baked potatoes and lightly cooked green vegetables.
Cupboard-To-Table 2 hours

Suggested Turban squash Recipes

Creamy Parsnip & Squash Bake

This recipe has been generously shared by the lovely folks over at Foodari.

Squash And Coconut Soup

Squashes keep well throughout the winter and, although the recipe suggests butternut, any orange-fleshed squash will do. The coconut is deliciously sweet with the squash.

Stuffed Roasted Turban Squash

This is a delicious and simple recipe for Turban Squash (Turk's Squash). It's easy to prepare and does most of the cooking while you get on with something else!
And the fact you're serving dinner in an edible bowl makes an impressive centre piece!

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