1 large turban squash, about 3 pounds (1.5 kg.)
2 tablespoons (30 mL) butter
1 tablespoon (15 mL) chopped fresh thyme
1/2 teaspoon (2 mL) salt
1/4 teaspoon (1 mL) freshly ground black pepper
Pinch cayenne pepper
Turban Squash:
A squash with a topknot – and the unusual shape can be hollowed and used as a soup bowl. Turbans are richly flavored and can be used like pumpkins, in baked goods, risottos and purees. Try a simple puree with a hint of thyme recipe printed below.
Cut squash in half and scrape out seeds and fibers. Cover cut side of each half with aluminum foil and place foil side up on baking sheet. Bake at 350F (180 C) for about 1 hour or until very soft.
Uncover and scrape out soft flesh into blender or food processor. Add butter, thyme, black pepper and cayenne pepper; process until smooth, scraping down the sides of container frequently.
Makes 4 servings.