I love pumpkin and squash season and I enjoy making many delicious meals from all of the varieties.

With October coming to a close I thought posting this recipe was fitting.

This one is from my artist and foodie sister Marlena Wyman.

Here is what she had to say about this beauty.

Roasted Turban Squash

Turban squash is a one of the most beautiful of the squash family. It's skin is particularly hard, so be careful when you cut through it. It is easiest to cut it if you pound a sturdy knife straight into the top and then cut down through one side, then the other.

Scrape out the seeds and stringy centre. You can separate the seeds and roast them with olive oil and salt, but only roast the seeds for about 10 minutes at 375. They make yummy snack or garnish.

Place the two halves of the squash cut side down into a baking pan that has been filled with about 1 inch of water, and roast at 375 for 45 minutes to an hour, until the flesh is soft. Scoop out the squash and enjoy simply with butter and salt & pepper, or use it in soups and stews.

Delicious!

Thank you Marlena for the recipe and the beautiful sketch.

This squash would make a great Jack for Halloween too, instead of carving, just paint a face on.

~ Tracy

This Foodie Friday brought to you by Heartland Cafe a great place for delicious food right here in Olde Towne Okotoks.