• Facebook
  • Twitter
  • Pinterest
  • Instagram
  • YouTube
  • RSS

Roasted Turban Squash Recipe photo

Fall or winter is the ideal time for cozy comfort foods and we think they taste even better when they are as bright and beautiful as this recipe from Debi Traub.  We’ve used turban squash is a wonderful addition, though you could also try other squash if you had that at home already. Enjoy as a main course or side dish.
Turban Squash

Roasted Turban Squash with Grapefruit, Pomegranate & Feta
Save RecipeSave Recipe
Recipe Image


  • 1 turban squash, seeds removed and sliced
  • 2 tbsp avocado or extra virgin olive oil
  • 1 ruby red grapefruit, peeled and sliced
  • ½ tsp cinnamon
  • 2 tsp organic honey
  • ½ cup pomegranate arils
  • 2 tbsp chopped pecans
  • ¼ cup feta cheese, crumbled
  • 3-4 sprigs fresh rosemary
  • kosher salt & pepper to taste


  1. Preheat oven to 400F (205ºC). Place sliced turban squash in large casserole dish. Drizzle with oil and toss well to coat all sides. Season with cinnamon, salt and pepper and sprinkle with rosemary.
  2. Cover dish with foil tightly and bake for 1 hour. Remove foil and continue roasting until tender. This can take up to 30 or 40 minutes more. Keep checking with a fork until the squash is nice and soft.
  3. Remove from oven, drizzle with honey and sprinkle pomegranate, pecans and feta cheese over the squash. Garnish with additional rosemary and serve warm.

Debi Traub Simply Beautiful EatingDebi Traub is the blogger behind Simply Beautiful EatingDebi’s true passion has always been cooking, baking and more recently, food styling and photography. She credits her cooking skills to her 95-year-old mother who has always encouraged her to watch and learn her skills in the kitchen. Debi lives in Toronto where she creates a wondrous array of food for her family and friends.


Subscribe To Our Newsletter

Subscribe To Our Newsletter

Join our Community of Cooks!

Receive our weekly newsletter and be the first to know about new seasonal recipes, tips from chefs, dietitians and food writers - and contests!

Yay! You're signed up to our mailing list and will be receiving your first recipe soon.

Powered byRapidology