AKA: Turk’s Turban • Mexican Hat • Giraumon • Marina di Chioggia
About: Probably one of the funkiest foods to date, Turban Squash is an heirloom gourd that resembles…well a turban! It’s irregular shape and bright red, green, and white colors make it a popular choice for autumn decor as well as a show stopping vessel for dips, soups, or stuffing. The skin is inedible, but the flesh is delicious when steamed or roasted. Steer away from sweet applications, it’s mild flavor won’t come out in desserts.
Origin: Central and North America
In Season: late summer through winter
Nutrition: vitamin A • vitamin C • calcium • fiber • potassium
Benefits: boosts the immune system • may reduce risk of cancer • may contribute to heart health • protects your eyes from sight loss • keeps your skin healthy and strong
Substitutes: other winter squashes
Store: specialty grocers and farmers markets (surprisingly, I found mine at Stop & Shop)
Selection: Choose pumpkins with a hard rind and sound hollow when tapped on. Avoid pumpkins with any bruises or cuts.
Cook: Cut the pumpkin in half, from stem to bottom. Scoop out the seeds and pulpy matter with a spoon. Roast in a 375F oven until soft. Once cool, scraped out the flesh and add to any savory dish.
Storage: Keep whole and uncut pumpkin in a cool, dry place for about 2 weeks. Once cut, wrap the pieces in plastic and store in the refrigerator for up to one week.
Taste & Texture: nutty, a little like hazelnut • mild, not too sweet • soft and smooth • moist, but not soggy
Suggested uses: soups • stews • sauces • dips • chili • stir-fry • leafy salads • grain salads
Bread & Cheese Stuffed Turban Squash (via Ricardo)
Turban Squash Soup (via Paleo Leap)
What do you know about Turban Squash?