Instructions

1. Cut turban squash into serving-size chunks and roast the squash in a hot oven until the squash is tender. Line a baking pan with aluminum foil to simplify cleanup, then put about 1/4 inch of water in the pan to keep the squash from drying out. Sprinkle the squash lightly with salt and pepper. Cooked at 350 to 400 degrees Fahrenheit, chunks of turban squash are ready to eat in 15 to 25 minutes. If you cook squash halves, allow 40 to 45 minutes.

2. Steam cubed turban squash for seven to 15 minutes, depending on the size of the pieces. Place a steamer basket in a saucepan filled with a half to 1 inch of water, then put the squash in the basket. Bring the water to a boil, then cover the pan and reduce the heat to low. Let the squash simmer until it is tender.

3. Cook turban squash in the microwave. Arrange squash halves or large chunks, cut side up, on a microwave-safe plate or a microwaveable paper towel. Cook on high power until the squash is tender, about six to 10 minutes depending on the size of the pieces. Allow the squash to sit for at least five minutes, then serve.

4. Boil pieces of turban squash in a saucepan filled with about 1 inch of boiling water. Cover the saucepan and cook the squash for 10 to 15 minutes, or until the squash is tender. Drain the water and serve.

5. Puree turban squash after cooking the squash by any method. Let the squash cool, then scoop the squash from the rind. Place the squash in a blender or food processor and puree for about two minutes. Alternatively, puree cooked squash by mashing it with a potato masher.