What do you get when you combine a crown of miniature pumpkins, a squash, and a pumpkin pie?

The squash is a very versatile crop and one of the most popular to have at any time of the year. It is used to make various dishes and is available in a variety of colours. It is also referred to as “desi” squash.

Turban squash is a deliciously nutritious squash that is also a source of many nutrients. The photo above shows the Turban squash, also known as the musk melon, a hybrid between a pumpkin and a squash. It is delicious, easy to grow, and requires little effort to harvest. It is a favorite of many gardeners.

A Quick Look

The turban squash gets its name from the cute turban-like protrusion that sits on top of the vegetable like a cap. This squash is commonly used for ornamental purposes due to its flamboyant appearance, but it is also a delicious edible. The pale yellow flesh of the turban squash has a soft, floury texture and a mild, slightly nutty flavor. Turban squash, like most winter squash, is high in beta-carotene, which is what gives the insides of the squash their golden color. Both as a dish and as a centerpiece, the turban squash is a welcome addition to the dinner table.


Turban squash is one of the few vegetables that could pass for a fascinator at a high-end British wedding.

The turban squash gets its name from the cute turban-like protrusion that sits on top of the vegetable like a cap. Turk’s turban and French turban are two other names for the squash.

Curcubita maxima, which also includes kabocha, buttercup, and Hubbard squash varieties, is an ornamental (and edible) winter squash that belongs to the Curcubita maxima family.

Turban squash was first mentioned in a French horticultural almanac, Le Bon Jardinier, in the early 1800s. The flavor of turban squash was described at the time as bland and watery, and that it was better suited for decoration than eating.

Turban squash has been crossbred with Hubbard and acorn squashes since then to produce the fleshier, more flavorful version we have today.


Turban squash is a larger squash variety. It usually has a diameter of ten to fifteen inches and weighs about six pounds.

The blossoming protrusion that sits atop the main body of the squash, much like a turban would sit on a head, gives it a rather fancy, ornamental appearance. Turban squash has a deep orange base color with splotches and striations of yellow, white, and dark green.

Inside, the flesh is pale yellow and lacks the vibrancy of color and flavor of many other winter squash varieties. Turban squash has a mild, slightly nutty flavor and a soft, floury texture.

The skin will remain tough even after it has been cooked, so it is usually discarded.

Nutritional Information

76 calories, 1.8 grams of protein, 0.7 grams of fat, 18.1 grams of carbohydrates, 5.7 grams of fiber, and 6.8 grams of sugar are found in one cup of cubed, baked turban squash (about 205 grams). Turban squash is high in potassium and beta-carotene, which is a form of vitamin A.


Turban squash is in season from early autumn to early winter, but even then, they’re hard to come by at bigger grocery shops, fruit and vegetable stores, or farmers’ markets.

As a result, if you come across a turban squash, take advantage of it!

Choose squash that are hefty for their size, with firm, matte skin that is devoid of soft patches or cracks when choosing them. Turban squash commonly has a few blemishes; these greyish, scaly lumps are completely harmless. Leave the skins on because you won’t be eating them anyway.

Turban squash quality is not determined by its form or color variety, so go for the craziest and wackiest one you can find.


Turban squash will keep for approximately a month at room temperature, uncooked and whole. The squash cap is the most probable area to develop rot initially, so keep an eye on it.

Raw turban squash may be stored in an airtight jar in the refrigerator for up to a week after sliced.

It may be stored in an airtight container in the fridge for up to a week or frozen for up to six months once cooked.


The bad news is that cutting a turban squash is difficult.

But don’t be concerned. Turban squash may be eaten with a sharp knife and a little muscle.

To dismantle and prepare a turban squash, start by chopping off the cap or “turban” portion of the squash. Cut the cap in half once it has been severed from its body, scoop out the seeds and pulp, and put the pieces aside. After that, cut the turban squash in half. With the cap removed, cutting across will be somewhat simpler. Scoop the seeds and pulp out of both sides at the same time. You may roast these big chunks in the oven at this stage, or you can clip off the skin (which will stay tough after cooking) and chop the meat into smaller pieces. In either case, drizzle the pieces with olive oil and season with salt, then bake for 30-60 minutes at 400 degrees Fahrenheit, depending on the size of the chunks. When the squash is golden brown around the edges and easily punctured with a fork, it’s done.


Turban Squash

The taste comes from layers of warming spices in this pureed soup, which is smooth, creamy, and filling. Crunch and sweetness come from kale chips and pomegranate arils.


    Turban squash soup 1 trimmed and diced leek 2 oz. butter 1 tbsp coconut milk 3 tbsp sea salt 1 curry powder tin 1 tbsp cinnamon powder 1/2 teaspoon freshly ground nutmeg a half-teaspoon of vegetable broth 3 cups kale chips, pomegranate seeds, pomegranate seeds, pomegranate seeds, pomegranate seeds, pom Kale Chips: a kale bunch 1 tbsp olive oil 2 tblsp. salt 1/2 teaspoon


15-minute prep time Time to prepare: 90 minutes Approximately 4-6 servings

To make the soup, use the following ingredients.

To begin, prepare your squash as follows: Cut around the turban squash’s “cap” in the same way you would a jack-o-top. lantern’s Remove the seeds and pulp from the “cap” as well as the main body. Cut each of these two pieces into six big wedges. Place the wedges on a baking sheet, drizzle with olive oil, and season with salt before baking at 400 degrees Fahrenheit. Bake for 45-60 minutes, or until the squash flesh is tender and the edges are golden. Allow to cool somewhat before removing the cooked meat from the hard skin using a spoon. Remove the skin and save the meat.

Cook the leeks while the squash is baking. In a large skillet, melt the butter over medium-high heat until it sizzles. Cook, stirring occasionally, until the leeks are tender, approximately 10 minutes. Cook for another five minutes or so after adding the coconut milk and spices.

Add the cooked squash and leeks, along with the liquid, to a blender or food processor. This may also be done in a large saucepan with an immersion blender. Blend until completely smooth.

If you bought a pomegranate, cut it open and remove the seeds to use as a garnish.

Serve the soup in individual bowls with kale chips and pomegranate seeds, or any toppings of your choosing (toasted pumpkin seeds, fresh sage, and dried currants are nice too). Serve immediately.

To make the kale chips, combine the following ingredients in a large mixing bowl.

After washing the kale, make sure it is completely dry. Remove the coarse stem’s leaf section and set aside the leaves. The stems may be used in juicing, smoothies, and other dishes.

Combine the leaves, olive oil, and salt in a large mixing basin. Toss until all of the leaves are oil and salt-coated.

Lay the kale leaves out on a parchment-lined baking sheet, being careful not to overlap the leaves. If the kale is packed too tightly on the tray, it will not crisp up. You’ll almost certainly need two pans.

Bake for 10-12 minutes in a 350 degree Fharenhiet oven with dressed kale leaves on trays. Remove the leaves from the oven, turn them, and bake for another five minutes. So that they don’t burn, keep an eye on them. The kale leaves will be brown in some spots when they’re done, but they’ll be mainly green and deliciously crispy.

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Turban squash (and other types of squash) is an interesting and delicious vegetable that has been around for a long time. Turban squash is a bit of an oddball in the vegetable world. It is usually a very large squash, and so is often used as a decorative centerpiece in the kitchen. However, the turban squash is also a good source of fiber, which is a big bonus when you’re looking to lose weight.. Read more about buttercup squash recipes and let us know what you think.

Frequently Asked Questions

Can you eat the skin of turban squash?

No, turban squash is a type of winter squash that has a hard skin.

Do you need to peel squash before roasting?

No, you do not need to peel squash before roasting.

How do you store turban squash?

I dont know what youre talking about.

This article broadly covered the following related topics:

  • turk’s turban squash taste
  • microwave turban squash
  • tiny turk squash
  • stuffed gourds
  • how to bake a gourd
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