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Ginger and Turban Squash
By Chef Ida Rodriguez


2 pounds Turban Squash halved lengthwise and seeded 
1 tablespoon Unsalted Butter 
1 medium Onion chopped 
1 tablespoon Ginger Root 
1 clove Organic Garlic minced 
1 tablespoon Chopped Crystallized Ginger 


Preheat oven to 425 degrees F and lightly grease a baking sheet. 

Put squash halves, flesh sides down, on a baking sheet and roast in middle of oven 30 minutes, or until flesh is very tender. 

When squash is cool enough to handle, scoop out flesh into a bowl and discard skin. 

When squash is roasting, in a skillet cook onion and ginger in butter with salt and pepper to taste over moderate heat, stirring, 5 minutes, or until onion is golden brown. 

Stir garlic and cook, stirring, 1 minute. Puree squash and onion mixture in food processor. 

Top with crystallized ginger.