There are many types of squash. What’s Cooking America cites 15 types of squash (and the Cook’s Thesaurus offers the variant names), including: Acorn, Ambercup, Autumn Cup, Banana, Butternut, Buttercup, Carnival, Delicata or Sweet Potato or Bohemian, Fairytail Pumpkin, Gold Nugget or Golden Nugget or Oriental, Hubbard, Kabocha or Japanese, Spaghetti or Calabash, Sweet Dumpling, and Turban.
On Turban Squash it says:
Turban Squash has colors that vary from bright orange, to green or white. It has golden-yellow flesh and its taste is reminiscent to hazelnut. Has a bulb-like cap swelling from its blossom end, come in bizarre shapes with extravagant coloration that makes them popular as harvest ornamentals. It is popular for centerpieces, and its top can be sliced off so it can be hollowed and filled with soup. A larger variety of the buttercup squash, the turban has a bright orange-red rind. The turban-like swirl on its blossom end is a fanciful variegated orange, red and white. Its flesh and storage ability are comparable to the buttercup’s.
Our Turban Squash looks like this:
But the real question is how does one serve it:
- Stuffed Turban Squash
Includes a vegetable and pork sausage stuffing - As a soup [see also 1]
Mix with leeks, carrot and onion, cooked in chicken stock - Puree
Scooped out of the skin and mixed with ginger
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