Inventory, 40 lbs : 0
This item was last sold on : 12/07/13
Turban squash is available in the late summer through the winter.
The Turban squash, botanically classified as Curcurbita maxima, is commonly known as Turk’s squash or American turban. The 1818 publication of Le Bon Jardinier was the first to refer to the squash as a turban, this is accepted as the source for the name. Due to the Turban squash's bright colors, unique shape and semi-bland flavor it is most frequently used as an ornamental squash.
Turban squash can range in color from mottled green, orange to yellow in color, often displaying all of these colors on a single squash. At its blossom end is a Turban-like cap, thus its name. This ornamental and edible, variety can measure ten to fifteen inches in diameter and is heavy for its size. Wrapped in a thin but hard shell, the fine-textured orange flesh can vary from mild to sweet. When cooked the flesh has a floury texture that lends itself well to soups.
Winter squash is an excellent source of vitamin A and offers a good source of vitamin C, calcium, fiber, and potassium, plus notable amounts of protein and carbohydrates. About 50 calories are in four ounces of baked squash.
Turban squash shines when baked, roasted, steamed, sautéed, and pureed. The mild flesh of this winter squash pairs well with a wide range of seasonings spanning the flavor spectrum from sweet to savory. To store: keep the whole, uncut, squash in a cool dry place. Once cut it is best to wrap cut pieces in plastic and store in the refrigerator for up to one week.
Multiple varieties of the Turban squash have existed throughout history but the one we know today is believed to have been created in France. The Turban squash is thought to have been brought over to the Unites States around 1820 but not popularized until many years later.
Recipes that include Turban Squash. One is easiest, three is harder.
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