This year, one of the squash I grew is called Turk’s Turban (Curcubita Maxima). I picked all of them last week right after the first frost which killed the vines. Winter squash gets sweeter if you leave it outside for one frost. It’s a beautiful heirloom winter squash with a cap like a turban hence the name and is orange, green and white with some warts. It is also known as French Turban and Turk’s Cap and is an old variety from France (predates the 1820’s). They can get up to 12″ in diameter but my biggest was about 9 inches. It was easy to grow and didn’t get squash bugs which was great. Many people use them as a gourd because of their beauty but I’m going to eat it to see how it compares to other winter squashes. They say it is sweet, rich and nutty—I’ll let you know!
Janine, you are an ever bearing crop of inspiration! Thank you!
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I see this and I think, “how would you ever peel it?” It is beautiful, though.
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Hi- I read you cut off the ‘turban’ and then scoop out the seeds. I suppose you then an cut it and roast it cut side down, not sure though. I’ll have to post how it goes and what it tastes like!
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