This beautiful, flamboyant squash is not just for fall decorating, it is also good to eat. Turk's Turban is one of my favorite winter squash. It has a distinct "squashy", savory, squash flavor. Sometimes the sweetness of the other fall squash is a little over whelming and I especially enjoy the nutty, earthy taste of this unique squash. It is just a little moister than some of the other fall squash, making it a great candidate for a hearty fall squash soup.
|loading winter squash on the ole 53 ford|
To prepare: I usually just cut the squash in half, scoop out the seeds and bake. Sweeten with a little agave nectar or live dangerously and put real organic butter and brown sugar on it.
TURK'S TURBAN STEWCut the top section off. Place on a baking sheet. ( I place the top along side the squash bowl and bake it with the stew). Scoop out the seeds and fill the cavity 1/2 full with chicken broth, add browned hamburger or stew meat, chopped root crops, onions, salt and pepper, a little molasses, and seasoning. Pour in additional broth until the cavity is full. Bake until squash is tender, about 45 mins. Add additional liquid half way through if needed. To serve, set squash on table and scoop out spoonfuls of squash along with the stew. For a thick hearty stew add a little flour as a thickener, or I also use mashed cooked black beans to thicken.
LESLIE (one of my regular Farmers Market customers) suggested filling the squash with your favorite chili recipe before baking. Sounds delicious!
Cut squash in half and remove seeds. Bake cut side down in a 350 oven until soft. Remove flesh from the shell and puree. I add 1&1/2 cups of vegetable broth or chicken broth to every 3 to 4 cups of flesh (add more broth if you feel the consistency is too thick). Mix well and add 1 cup of heavy cream. Salt and pepper to taste. Pour into a large stock pot and return to a slow simmer to heat through, about 20 minutes (do not scorch). In a separate skillet brown chopped onions, garlic, tomatoes, celery and cubed carrots. Saute until tender. The vegetables can be added to the soup whole just before serving, or pureed and added to the stock pot. Serve with a scoop of sour cream and chopped sage leaves. I also have used cream cheese mixed with fresh cooked, crumbled bacon, and chopped fresh herbs of choice. This is a hearty, filling, soup. A suggestion is to use the hollow squash shell as the serving bowl. Cut the top off the squash before baking to reserve the bottom portion as the bowl.(as stated in the above recipe)
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I HAVE BUTTERNUT, BANANA, GREEN HUBBARD, TURKS TURBAN, SPAGHETTI, BLUE HUBBARD,AND BUTTERCUP
Do you have an abundant harvest of tomatoes? I make these tomatoes and store in the freezer. Use when you are making soup, sauces, spread over crusty bread. or anytime sun-dried tomatoes are needed. These make great Christmas gifts for friends and neighbors.