Roasted Turban Squash With a Spice Crust
October 23rd, 2008 Posted in Cooking ideas
I picked up a turban squash — the orange/green, flattish roundish one with the bulb-like blossom top that really does look like a turban — at the farmers’ market the other day, and hacked it apart in the shapes seen in the photo. It got rubbed with olive oil, then sprinkled with a spice treatment of star anise, black pepper, and fine polenta, and baked at 375 for about an hour.
The flesh is very light, nutty, and sweet, but it’s a tad too watery for my taste, with the consistency (and color!) of baby food. This dish was unusual and quite good, but not compelling enough for me to experiment more with it. I’ve since learned that most turban squash are used as ornamentals!
I’ve been rather blown away at all the different varieties of fall squash this year, and want to try them all, so you can expect more squash reports in the future!
But just in case I’m not giving the turbans a fair shake: has anyone had any success with these things? I imagine the flesh would make a delicate soup, but my feeling is: eh.
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4 Responses to “Roasted Turban Squash With a Spice Crust”
By
Tori on Oct 23, 2008
I like cayenne with it. But yes, quite watery. I’d do lower temp for longer time to allow it to intensify
By
Em on Oct 23, 2008
How is the texture after baking? It looks prettu dry (but in a good way!)
By
Eric on Oct 23, 2008
Lowering temp is probably a good idea, thanks tori.
Texture: outside was crispy, inside was watery!
By
Stuart on Oct 25, 2008
I wonder if salting it like zucs or eggplant would pull some of the water out before seasoning and cooking?