Winter squash should be firm and deeply colored with a heavy feel. The skin should be dull, hard and smooth.

When immature, they have no flavor; too old and they become stringy and pasty.

Keep the whole, uncut, squash in a cool dry place. Care should be taken to not damage the cap of the squash as it is the most delicate part of the Turban squash and where rot is most likely to occur first.

Once cut it is best to wrap cut pieces in plastic and store in the refrigerator for up to one week.  

 Remove the seeds and filaments with a spoon.

 In soup, bread, soufflé, jam... or as a decorative pot.

 A soup flavoured with coconut milk and curry powder.