Tuesday, October 20, 2015

Easy Turban Squash Recipe

Turban Squash, for all its dramatic color, is a scary one to cook. Why? Because you risk a tragic accident just trying to cut it! That goes for Acorn Squash, too! Once you have it cut in two and the seeds removed, just place the halves in a baking pan, cover 1/2 way up to the rim with hot water and roast at 375° F for 1 hr.

Wash the seeds, drizzle with olive oil and sprinkle with salt. Let them roast in a separate pan for about 10 minutes. Yum!

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6 comments:

  1. MiataGrrlOctober 20, 2015 at 8:00 PM

    Oooh, I DID almost have such a tragic accident with another type of squash -- they are dangerous! That knife looks treacherous!

    Tina

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    1. Michele CooperOctober 20, 2015 at 11:37 PM

      Heheh. Yes, did you see how you were momentarily distracted by the lure of an easy recipe, all the while retaining a peripheral view of the treacherous knife?! Danger lurks nearby!

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  2. Joan TavolottOctober 21, 2015 at 1:10 PM

    Interesting looking squash...reminds me of a giant acorn. lol Nice sketches. I find most of the types of squash at this time of year are so difficult to cut, but worth it when you roast them.

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    1. Michele CooperOctober 22, 2015 at 2:48 AM

      Thank you, Joan. Yes, I thought that it looked like a giant acorn, too. A friend told me that she uses an axe to cut them!

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  3. MK BuikeOctober 22, 2015 at 7:03 AM

    I just saw a turban squash (for the first time?) at Craven Farm sketch outing this past Sunday! I try not to use my oven over the summer, but now it's getting time to warm the house and cooking squash in the over is a good way to do so. Wonderful ink sketches.

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    1. Michele CooperOctober 22, 2015 at 4:46 PM

      Thank you for your kind words, Kate. I think the turban squash is one of the most dramatic and colorful of them all, and really fun to draw. I have seen the outside of it used as the bowl for squash or pumpkin soup! I agree, cozy way to warm the house. :)

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