Turban Squash

Serves 4 to 6


  • 2 1/2 to 3 lbs. peeled turban squash
  • 4 Tbsp. butter
  • 1/8 tsp. cinnamon
  • 1/3 cup brown sugar
  • 1 1/2 Tbsp. sage, chopped
  • 1 Tbsp. salt
  • 1/4 tsp. white pepper

Cut the squash into chunks and cook in boiling, salted water or steam until tender. Drain thoroughly in a colander. Return the hot squash to the pan and add the butter, salt, pepper, sage, cinnamon, and brown sugar. Whip together with an electric mixer or mash until smooth.

About Turban Squash: Red-orange with green and white accents. Has a nutty, sweet, deep orange flesh with a mealy texture that is good for pies.