Turban squashes includes several varieties with a nutty, deep flavor. Some have bright orange and green colors, while others are smaller with dark green skin, such as the buttercup squash. All have a distinctive fat base and thinner top half, a little like a head turban. Like other forms of squash, the turban squash suits cooking methods such as roasting, mashing and boiling. Turban squash flesh turns soft when cooked. Overcooked flesh goes mushy and wet.

Slice the turban squash in half lengthways using a large knife. Use a spoon to scoop out the squash seeds, leaving a hollow in each half.

Peel off the tough outer skin using a vegetable peeler. Cut the squash into quarters.

Add the turban squash pieces to a pot of boiling water. Add a teaspoon of table salt. Check the flesh of the squash after 10 minutes and remove the pieces if they are tender. If they are still firm, continue boiling until they soften.

Mash the soft turban squash with a hand masher. Add a knob of butter, some pepper and salt to taste. Serve as a side to a pork chop or similar entree.

Rinse the squash and clean off any dirt. Cut off the smaller top half from the squash. Use a spoon to remove the seeds from the lower half of the squash.

Rub the entire squash with olive oil. Put the top half back onto the hollow squash and wrap loosely with kitchen foil.

Place the squash on a baking tray. Cook at 350 degrees F for one hour, depending on the size of the squash. Smaller squashes may take about 45 minutes.

Eat the soft flesh straight from the turban squash, or remove it and use it for fillings or flavorings.