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Turban Squash

From Our Kitchen


2½ to 3 lbs. peeled turban squash
4 Tbsp. butter
⅛ tsp. cinnamon
⅓ cup brown sugar
1½ Tbsp. sage, chopped
1 Tbsp. salt
¼ 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.

Serves 4-6