I roasted the turban squash yesterday, and I was underwhelmed. On the positive side, the flesh holds its shape, so if you want squash cubes, you can get them. On the negative side, there is a large interior cavity with lots and lots of seeds. The bumpy bottom did not have much by way of flesh, and so was a waste.

It is possible that my squash was a bit past its prime, as I did not find it any harder to cut than any other squashes. I use a serrated knife, made particularly for pumpkins and squash, made by Kuhn Rikon, which I picked up on year at T. J. Maxx.

After I cut off the skin from the roasted squash pieces (roasted at 400F for 50 minutes, skin side down), I returned them to a 375F oven for 15 minutes, while the rest of dinner cooked, then put them in a bowl and tossed them with maple syrup, since it needed some sweetness.

I will not be roasting another turban squash. It is not worth the effort it requires. I will stick to butternut, Honey Nut, spaghetti squash, and the flavorful varieties of pumpkins, with an occasional acorn squash.

I'll add delicata to my list, Navlys! Thanks!

It's February 8, 2023, and I am finally roasting the Long Island Cheese Pumpkin that I mentioned on October 2, 2022, when I began this post. It kept well at cool temperatures in our Annex/Guest Apartment. It was easier to cut in half lengthwise than many of the pumpkins I have done. The stringy seeds have been put out for the birds. I am not sure how long it will take these large pumpkin halves to roast. I'm assuming about two hours, but I will check before then. I've not used this variety before. I will add another post at the end of the process and will also post on how I use it.

By the way, I still have four pie pumpkins to process. I was slowed down by lack of freezer space.

The Long Island Cheese Pumpkin halves roasted in an hour and 45 minutes. A fair amount of water was released in the process. After I scooped out the pumpkin from the rind, I put it in a colander over a bowl and drained off more water. I was pleased with the yield of pumpkin puree. I had enough to set aside 16 oz. for a black bean and pumpkin soup, two containers of 500g to use in baking Ginsberg's Spiced Rye Bread recipe again, another 16 oz. container that I can use when I bake my recipe for two sandwich loaves of pumpkin rye bread, and 12.6 oz. that I will freeze to use for as yet undetermined use in the future.

I do not think that I would use this puree in a pie, as it has what I would describe as a more savory aroma. It should work well in breads and soup.