Seasons/Availability
Turban squash is available in the late summer through winter.
Uses
Turban squash can be used in a variety of cooked applications, including baking, boiling, frying, and roasting. It can be mashed like potatoes to create a creamy side dish or sliced into wedges and roasted as an accompaniment to poultry or pork. The flesh can also be sautéed with vegetables and herbs for a savory filling for quiche or pies. Turban squash pairs well with butter, cream, cheeses such as feta and parmesan, garlic, onions, rice vinegar, shallots, thyme, rosemary, sage leaves, chilis peppers. In addition to being eaten cooked and savory preparations it can also be pureed and added to smoothies or mixed into cakes and muffins. The seeds can be roasted for a crunchy snack or as an addition to salads or stir-fries.
Storage
Turban squash can be stored at room temperature up to two weeks, depending on region and seasonality. To extend its shelf life, wrap unwashed squash in newspaper and place it in a cool, dry spot for longer storage. Cooked Turban squash can be stored in an airtight container in the refrigerator for up to five days.
Nutrition/Benefits
Turban squash is an excellent source of dietary fiber, vitamins A and C, iron, calcium, potassium, magnesium, phosphorus, and zinc. It also contains carotenoids such as beta-carotene and lutein, which have antioxidant properties that may help reduce inflammation and protect against certain chronic diseases. In addition, Turban squash is low in calories with a high water content making it an ideal food for weight loss or maintenance.
