Organic Turks Turban Squash (Yorkshire)

Organic Turks Turban Squash, grown in Yorkshire. Heirloom variety. Mild, nutty, and subtly sweet flesh tastes similar to butternut or buttercup squash. Uses: Cut it open: Separate the decorative top cap from the bulbous base to help it cook more evenly. Remove the skin: The tough outer skin is inedible and should be peeled off after roasting, baking, or steaming the flesh. Use the shell: You can hollow out the cooked squash and use it as a serving bowl for soups, stews, grains, or stuffed meat mixtures. Roast the seeds: Scoop out, rinse, and roast the seeds on a baking sheet with salt for a crunchy snack.