Turban Squash
Estimated Inventory, 40 lbs : 0
This item was last sold on : 11/26/25
Description/Taste
Turban squash varies in size and shape, averaging 20 to 30 centimeters in diameter, and has a lopsided, somewhat irregular shape. The squashes are typically sold in markets when they are between 1.8 and 4.5 kilograms in weight and have a bulbous, broad base topped with a smaller, curved cap. This cap is sometimes referred to as an acorn, and a prominent, fibrous scar may mark the connection between the base and the cap. The squash’s rind is thin, hard, taut, and textured, covered in bumps and creases. Turban squash is known for its variegated coloring and is enveloped in shades of bright orange, dark green, cream, and red-orange. The cap of the squash also showcases a striped appearance. Underneath the surface, the pale orange flesh is dense and firm when raw, becoming soft, tender, and slightly floury once cooked. The flesh also encases a central cavity filled with ivory seeds suspended in stringy orange pulp. Both the seeds and the flesh are edible and have a mild, sweet, and nutty taste.
Seasons/Availability
Turban squash is available from late summer through winter, typically between July and November in the Northern Hemisphere.
Current Facts
Turban squash, botanically classified as Cucurbita maxima, is an heirloom squash belonging to the Cucurbitaceae family. The unusually shaped squash grows on sprawling vines extending 2 to 4.5 meters in length and is productive, producing 3 to 5 squashes per plant. Turban squash is cultivated worldwide as an ornamental and culinary crop, and the squashes are harvested 80 to 100 days after sowing. There are several varieties of Turban squash, sharing a similar appearance, texture, and flavor. Some varieties have been bred to mature to smaller sizes, while other types are larger and more traditional. The most famous variety is called Turk’s Turban. Turban squash has also acquired several other names worldwide, including French Turban, Turk’s Cap, Turban, Turk’s Head, Iroquois pumpkin, Giraumon, and Turban Bonnet squash. While Turban squash is famous for its ornamental appeal in home gardens and for fall displays, it is also used among select chefs and home cooks as a cooked ingredient in sweet and savory culinary preparations.
Nutritional Value
Turban squash has not been extensively studied for its nutritional properties. The squash is a source of fiber to aid digestion and vitamins A and C to maintain healthy organ functioning and strengthen the immune system. Turban squash also provides minerals in varying quantities, including potassium and iron. Potassium helps the body balance fluid levels, and iron develops the protein hemoglobin for oxygen transport through the bloodstream.
Applications
Turban squash has a mild, nutty, and subtly sweet taste suited for cooked applications such as baking, steaming, and roasting. To ensure a more even cooking time, it is recommended to trim the smaller cap from the bulbous base and divide the base into smaller pieces. The skin can also be left on in the cooking process and is easy to remove before consumption, as it is inedible. Turban squash is popularly roasted and added to soups, stews, and curries, or cooked and pureed as a thickening agent in recipes. The squash can also be roasted and added to stuffing, steamed and added to salads, or used as a foundational flavoring in sauces. In France, Turban squash is used in variations of ratatouille, or the center is hollowed and stuffed with grains, mushrooms, minced meat, and aromatics as a serving vessel. In addition to the flesh, the seeds are roasted as a crunchy snack and served with salt. The cooked seeds can also be tossed into salads or granola. Turban squash pairs well with fruits like pears, apples, citrus, and pomegranate, spices like cardamom, cinnamon, and nutmeg, and herbs including cilantro, parsley, sage, and rosemary. Whole, unopened Turban squash will keep for 2 to 6 months in a cool, dry, and dark location. Sliced, uncooked squash should be wrapped in plastic and kept in the refrigerator for one week. Cooked Turban squash can be placed in a sealed container and stored in the fridge for a few days.
Ethnic/Cultural Info
Turban squash is named for its unusual shape, which is said to resemble the headwear comprised of woven fabric around the head. Turbans have been worn in communities worldwide throughout history and have been used for religious, cultural, fashion, and protective purposes. In cultivation, Turban squash naturally develops this distinct appearance through various tissues growing unevenly at different rates. The lower, bulbous portion swells as the upper cap develops, causing the tissues to expand and push against each other in the squash to create its irregular shape.
Geography/History
Turban squash is a descendant of ancient squash varieties with origins in the Americas, and much of its early history is unknown. Some sources claim the original Turban-squash types may have arisen from the Antilles, an archipelago within the West Indies, but more research needs to be conducted to confirm this statement. Turban squash was later carried from the Americas and planted in France. The squash was bred over time, creating new varieties with improved characteristics. In 1818, Turban squash was mentioned in Le Bon Jardinier, a French encyclopedia, and was later recorded in Les Plantes Potagères, a book by Vilmorin-Andrieux, the well-known French seed producer. Turban squash was also introduced to seed catalogs in the United States in the 19th century, where it was selectively bred to have better flavor for ornamental and culinary purposes. Today, Turban squash is cultivated worldwide and is grown as a specialty crop through select growers and in home gardens. When in season, the squash is sold through farmers’ markets, retailers, and wholesalers.
Recipe Ideas
Recipes that include Turban Squash. One
is easiest, three is harder.| Paleo Leap |
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Turban Squash Soup |
| Desert Candy |
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Nutty Pumpkin Dip |
Turban Squash for sale around the world shared on the Specialty Produce App
