"Cucurbita maxima", also known as Turk’s Turban, Mexican Hats, and French Turban. Due to the Turban squash's bright colors, unique shape, and semi-bland flavor it is most frequently used today as an ornamental squash.
Turban squash can range in color from mottled green to orange to yellow in color, often displaying all of these colors on a single squash. At its blossom end is a turban-like cap. This ornamental and edible variety can measure ten to fifteen inches in diameter and is heavy for its size. Wrapped in a thin but hard shell, the fine-textured orange flesh can vary from mild to sweet. When cooked the flesh has a floury texture that lends itself well to soups and stews.
The large size and unique shape of the Turban squash make it a task to cut. Typically the acorn like protrusion is sliced off first then both that and the round cap are cut into wedges or cubes. The cut squash can then be cooked and then, once cooled, the skin removed. Turban squash shines when baked, roasted, and steamed. An excellent source of Vitamin A & C, calcium, fiber, and beta-carotene.