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Turban Squash has colors that vary from bright orange, to green or white. It has golden-yellow flesh and its taste is reminiscent to hazelnut. It is popular for centerpieces, and its top can be sliced off so it can be hollowed and filled with soup. Unlike summer squash (which is picked when immature and skins are tender), Turban Squash has a hard skin and only the flesh is eaten.
The delicious meat can be baked or steamed. Combined with butter and fresh herbs, Turban Squash is good source of vitamins A and C, potassium and iron.
Choose squash that have a hard, deep-colored rind free of blemishes or moldy spots. Tender skin indicates immaturity or poor quality. The hard skin protects the flesh and allows it to store longer than summer squash. Store Turban Squash in a cool, preferably dark, well-ventilated area for up to one month. Wrap cut pieces in plastic and refrigerate up to five days.
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