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Turban squash is medium to large in size, averaging 25-38 centimeters in diameter and weighing about five pounds, and is lopsided, round, and irregularly shaped. At its blossom end is a turban-like cap that gathers in the center and then expands out to a bulbous base. The thin, smooth rind ranges in color from mottled green, orange, red, to yellow or striped, and a single squash often displays all of these colors on the turban cap. The fine-textured orange flesh is dense and firm with a central cavity filled with stringy pulp and flat, cream-colored seeds. When cooked, Turban squash has a floury texture that is mild to sweet depending upon variety.
Seasons/Availability
Turban squash is available in the late summer through winter.
Current Facts
Turban squash, botanically classified as Cucurbita maxima, is an heirloom variety that grows on sprawling vines that can reach up to 2-3 meters in length and belongs to the Cucurbitaceae family along with pumpkins and gourds. Turban squash encompasses a group of winter squashes known for their turban-like cap or acorn on the blossom end, and these squashes are predominately used as an ornamental to showcase its bright colors, patterns, and unusual shape. There are many varieties of Turban squash including Turk’s Turban, French Turban, Mexican hat, Turk’s Cap, American Turban, and Marina di Chioggia.
Nutritional Value
Turban squash is an excellent source of vitamin A and is a good source of vitamin C, calcium, fiber, potassium, and beta-carotene.
Applications
Turban squash is best suited for cooked applications such as baking, steaming, and roasting.
The large size and unique shape of the Turban squash are somewhat difficult to cut. Typically, the acorn-like protrusion is sliced off first, and then both the turban and the base are cut into wedges or cubes. The squash can also be cooked with the skin on or off, but the skin is ultimately inedible and must be removed before consuming. The cut squash can then be cooked and used whole as an accompaniment to meats and vegetable mains, or pureed and added to soups, stews, and sauces as a thickener. It can also be cubed and used in chili, stir-fries, green salads, and quinoa salads. Turban squash pairs well with pear, apple, chard, corn, kale, celery, carrots, mushrooms, onions, garlic, parsley, cilantro, nutmeg, cardamom, brown sugar, butter, cream, melting and hard cheeses, toasted nuts, tahini dressing, sausage, ground beef, bacon, and roasted chicken. It will keep for a couple of weeks when stored whole and uncut in a cool, dry place. Care should be taken not to damage the cap as it is the most delicate part of the Turban squash and where rot is most likely first to occur. Once cut, it is best to wrap the cut pieces in plastic and store in the refrigerator for up to one week.
Ethnic/Cultural Info
The Turban squash was known in France as Giraumon Turban and images of it can be found in Vilmorin-Andrieux’s famous album of illustrations, Les Plantes Potagères. A reprint book of the illustrations uses a close-up of the Turban squash featured on plate No. 23 originally illustrated in 1871 as the book’s cover photo.
Geography/History
Turban squash was first mentioned in the 1818 publication of Le Bon Jardinier, which is a French encyclopedia. Before 1818, there were turban shaped cultivars, such as the French Turban, but its flavor was bland and texture watery, so it was predominantly used as an ornamental. This French Turban, however, would go on to be a parent along with the hubbard, acorn, and autumnal marrow to the American Turban in the early nineteenth century, which offered a much more desirable flavor and texture. Today Turban squash can be found at specialty grocers and farmers markets in the United States, Europe, Asia, and Australia.
Green market
Zhibek Zholy str, 53, Almaty, Kazakhstan
Turban squash of Kazakhstan…Turban squash is a medium to large winter squash, unique for its irregular, lopsided shape and turban-like cap. It can weigh around five pounds and measures 25-38 centimeters in diameter. Its rind comes in a mix of mottled green, orange, red, yellow, and sometimes striped patterns. The dense, orange flesh has a fine texture, and when cooked, it transforms into a mild to sweet flavor with a floury, hearty texture, making it a versatile ingredient.
Faversham Market
8 Market Pl, Faversham ME13 7AG, United Kingdom
Turban squash is ideal for baking, steaming, and roasting. Its unique acorn-like shape can make cutting challenging, with the skin being inedible and requiring removal before consumption. Its versatility shines when used whole with meats, pureed for soups, or cubed for salads and stir-fries. It pairs wonderfully with flavors like pear, nutmeg, butter, and cheeses. Store whole in a cool, dry place or wrap cut pieces in plastic for up to one week in the fridge.
Elsey & Bent
8 Southwark St London England SE1 1TL
+442074073377
Turban squash is an heirloom variety of Cucurbita maxima, known for its vivid colors and unique turban-like cap on the blossom end. It grows on sprawling vines that reach 2-3 meters and belongs to the Cucurbitaceae family, similar to pumpkins and gourds. This winter squash group includes varieties like Turk’s Turban, Marina di Chioggia, and Mexican Hat, and is valued both for ornamental use and its nutrient-rich flesh.
Bashas' Grocery Store
10631 N 32nd Street Phoenix AZ 85028
(602) 996-1040
Turban squash was first described in 1818 in the French encyclopedia Le Bon Jardinier. Earlier turban-shaped varieties, like the French Turban, were primarily ornamental due to bland flavor and watery texture. By the early 19th century, the French Turban became a parent to the American Turban squash, renowned for its improved taste and texture. This squash is now available at specialty grocers and farmers markets worldwide.
The Turban squash, known in France as Giraumon Turban, was famously illustrated in Vilmorin-Andrieux’s album, Les Plantes Potagères. This iconic squash appears prominently on plate No. 23, originally drawn in 1871, and was chosen as the cover image for the reprint edition of the book, showcasing its cultural significance and striking appearance.
1500 Pike St, Seattle
(206) 535-7562
Turban Squash spotted at Pike Place Fish Market. Straight from a pumpkin patch in Portland, OR. A lovely, seasonal addition to your stew or soup ;)…Turban Squash is medium to large, weighing about five pounds and measuring 25-38 centimeters in diameter. Its lopsided, irregular shape features a turban-like cap that stands out with vibrant, mottled colors like green, orange, red, yellow, or stripes. Inside, the fine-textured orange flesh is dense and firm, with a central cavity of stringy pulp and cream-colored seeds. When cooked, its flavor ranges from mild to sweet, with a pleasantly floury texture.
Turban Squash spotted at Uwajimaya….Turban squash is best suited for dishes like baking, steaming, and roasting. While its skin can remain on during cooking, it must be removed before eating. This squash pairs wonderfully with flavors such as nutmeg, brown sugar, garlic, cream, and roasted meats. Store it whole in a dry place for two weeks, but refrigerate cut pieces for up to a week, ensuring the delicate cap remains undamaged to prevent rot.
Barbara
1 (805) 218-6122
Turban Squash spotted at Santa Monica Farmers Market….Turban squash, part of the Cucurbita maxima species, is prized for its unique turban-like cap and vibrant patterns. These heirloom winter squashes grow on vines reaching 2-3 meters in length and include varieties like Turk’s Turban and Marina di Chioggia. Though often used as an ornamental, they are nutritious, offering vitamin A, vitamin C, calcium, fiber, potassium, and beta-carotene.
Turban Squash spotted at Bates Nut Farm Pumpkin Patch….The Turban squash, also known in France as Giraumon Turban, was featured prominently in Vilmorin-Andrieux's iconic album of illustrations, Les Plantes Potagères. A striking close-up of the squash from plate No. 23, initially illustrated in 1871, was chosen as the cover photo for a reprint of this celebrated botanical collection.