Turban squash! Turban, Squash, Pumpkin, Vegetables, Fall, Autumn

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1 1⁄2 lbs butternut squash (peeled, seeded, cubed) parmesan cheese (Garnish) Add oil, garlic and onion to large stockpot over medium heat. Saute for 3-4 minutes. Add sage, salt, pepper, broth and squash. Bring to a boil. Cover, reduce heat and simmer for 20 minutes (or until squash has a tender consistency).

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Step 3. Arrange the squash on a rimmed baking sheet or in an oven-safe dish, cut-side up. If you're baking halves, add 1/4-inch water to the pan. Brush the squash with olive oil or melted butter and season with salt and pepper to taste. You can also season the pieces with dried spices like nutmeg, ginger or cayenne, if you wish.

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Place face down on a baking sheet and roast in a hot oven until the center is soft when pierced with a fork. Remove the squash from the oven and allow to cool until easy to handle. When cool, scoop the soft flesh from each half leaving a shell of about half an inch along the skin side of the squash.

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Cut off top of squash. Scoop out seeds and flesh. Coarsely chop leak, carrots and potato. Melt butter in a pan, then add vegetables and flesh of squash. Sweat, covered, on medium for 3 minutes, stirring occasionally. Add chicken broth, cover and simmer for 30 minutes or until vegetables are thoroughly cooked. Preheat oven to 350°F (180°C).

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Turkish Turban Squash Soup. Squash or cooking pumpkin, quartered and seeded (do not peel). Seeds can be roasted and eaten or saved for planting. 2-3 oranges, juice of only. 1 sweet onion, large rough chop. 2-3 sweet apples, cored and peeled-1 to 3 fresh habanero chilis, optional ~32 oz. stock, organic chicken or vegetable

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Roast for 45 minutes to one hour until the squash is tender. Add chicken stock, chicken bouillon, or base to a pot to flavor the rice. Bring the pot to a boil. Add the rice and cook according to the package directions until the rice is tender. Remove the sausage from its casings and brown it in a skillet.

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Soup joumou. Add the calabaza squash purée to the Dutch oven with the meat, as well as the rest of the ingredients for the soup except the pasta. Add the last third of tout-trempé (épis) and mix well. Cover and cook over low to medium heat for 30 minutes, stirring frequently.

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Use mixer to puree the squash and blend in broth. In a saucepan, sauté onions and garlic in oil on med-hi heat for 2-3 mins. Mix in spices and puree and cook for 3 mins. Pour mix into squash shell and cover with top. Bake for 20-25 min. Serve hot. Cook's note: Garnish with a dollop of sour cream & cinnamon.

When I check out at the grocery with a turban squash in my basket, the

Preheat oven to 400° (375° convection). Cut the turban squash in half, and using a thick spoon, remove the seeds and pulp. Brush with coconut or olive oil. Place skin side down on baking sheet. Brush the sweet onion wedges and potato with oil. Place on the baking sheet with the squash.

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2 tablespoons fresh sage, minced. ½ teaspoon parsley, chopped. Pre-heat oven to 350°F (180°C). Place turban squash on a damp dishtowel to prevent skidding. With a sharp knife, carefully cut off the turban top where it joins the body of the squash. Scoop out seeds and connective membrane and discard.

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The list of foods that go well with turban squash is quite long. It includes meats like chicken, bacon, and ground beef; fruits like apples and pears, and such vegetables as kale, corn, and chard.

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Turban squash is a large winter squash, that can grow from 10 to 15 inches in diameter and around 5 to 6 pounds. Its shell features patches of green, orange, yellow and white, and the flesh is a pale orange-yellowish color. It is a variety of Cucurbita maxima, which also includes banana squash, buttercup squash and Cinderella pumpkins.

Turban squash! Turban, Squash, Pumpkin, Vegetables, Fall, Autumn

Add stock, ginger, cinnamon, garlic powder and freshly ground pepper to the pot with the squash flesh and onions. Bring the mixture to a gentle boil, stirring frequently, then turn heat down to med/low and simmer for 5 minutes, covered. Turn off heat and let cool briefly. Puree soup in portions in a heat-safe blender.

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Turban squash is also known as Turk's Turban. This squash variety is most often used as an ornamental gourd than as a vegetable. Do look for different variet.

Turban Squash, Part 2 ImpressYourFriends Soup, Now With Free Tureen

Nutrition Info. One cup of cubed, baked turban squash (about 205g) has 76 calories, 1.8g of protein, 0.7g of fat, 18.1g of carbohydrates, 5.7g of fiber, and 6.8g of sugar. Turban squash is an excellent source of potassium and vitamin A, in the form of beta-carotene.

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1 turban squash. Melt the cooking fat in a saucepan placed over medium heat. Add the leek, carrots, sweet potato, and the flesh of the squash, and cook for about 5 minutes. 1 leek, 2 medium carrots, 1 sweet potato, 2 tbsp. Paleo cooking fat, Sea salt and freshly ground black pepper to taste. Add the chicken stock, cover, and let simmer until.