Recipe by KLHquilts
This is from Wilson Farms in Lexington, MA. They were serving their prepared versions of this, and handing out recipes for those of us who wanted to buy the raw squash to make on our own. It was extremely yummy, and just the thing for a gorgeous fall day. (Cooking times are approximate.)
Top Review by az93
Delicious! Since this squash is hard to cut, I just cut off the top, scooped out the seeds and baked it face down for 50 minutes [the small half I baked for 35] at 400. Baking gives it a nice roasted flavor. When done, I scooped out the squash from both sides, followed the recipe exactly, then put the squash back into the top part as a fancy bowl for my Dad. If you haven't tried this vegetable before, it almost tastes more like a mild yam than a squash. This recipe brings out the flavors perfectly! BTW, don't forget to roast the seeds. They are a bit of work, but delicious. Just be sure to put a lid over them or they will pop all over your oven! I did mine for 25 minutes at 400. Thanks for the recipe KLH!
- 3 lbs turban squash, peeled and cut into chunks
- 4 tablespoons butter
- 1⁄2 teaspoon cinnamon
- 1⁄3 cup brown sugar
- 1 1⁄2 tablespoons sage (fresh, chopped)
- 1 tablespoon salt (yikes! I use less)
- 1⁄4 teaspoon white pepper
Directions See How It's Made
- Cut the peeled squash into chunks and cook in boiling, salted water until tender. (If you prefer, you can steam it.) Drain thoroughly in a colander.
- Return the hot squash to the pan and add butter, salt, pepper, sage, cinnamon, and brown sugar.
- Whip with an electric mixer, or mash by hand, until smooth.