Turk’s Turban or Turk’s Cap

The problem is its sturdy turtle shell. The heirloom gardener and cook William Woys Weaver addresses the problem this way: “The reason it keeps so well is its hard, woody rind, which is very difficult to remove. The simplest way to cook this squash is to cut it in half, scrape out the seeds, and place the halves in glass bowls with about ½ cup of water. Cover the bowls with cling wrap and cook in a microwave oven on high for 15 minutes. The flesh will scoop out like mashed potatoes and can be used as a thickener for soups, especially for split-pea soups.”