Turks Turban Squash
Turks Turban flavor is a mild and great for any recipe. Not a lot of flesh as other squash varieties. Flesh inside is light orange with firm flesh and very little strings. Seeds are fat and great for roasting. Very hard outside with many surfaces, not great for peeling or cutting. Cooking suggestion is to cook it whole and then remove outside peel.
Turk's turban, also known as "French turban", a heirloom predating 1820, and closely related to the buttercup squash.
Turks Turban flavor is a mild and great for any recipe. Not a lot of flesh as other squash varieties. Flesh inside is light orange with firm flesh and very little strings. Seeds are fat and great for roasting. Very hard outside with many surfaces, not great for peeling or cutting. Cooking suggestion is to cook it whole and then remove outside peel.
Turk's turban, also known as "French turban", a heirloom predating 1820, and closely related to the buttercup squash.
