Prep 10 mins
Cook 1 hr 20 mins
Very savory and makes for a very hearty side dish.
- 1 (3 lb) turban squash
- 2 tablespoons butter
- 1⁄4 small onion, chopped
- 1 stalk celery, chopped
- 1 carrot, finely diced (optional)
- 1⁄2 lb pork sausage
- 1⁄4 cup soft breadcrumbs
- 2 tablespoons light brown sugar
- 1 teaspoon salt
- 1⁄2 teaspoon black pepper
- Preheat oven to 350°F.
- Cut the top off the turban squash, as you would for a jack-o-lantern type pumpkin.
- Scoop out seeds and pulp and discard.
- Place turban squash, cut sides down, on an oiled or foil covered baking sheet, and cover with more foil.
- Roast for 50-60 minutes or until tender.
- Scoop out tender pulp from cavity of squash.
- In a saucepan, saute onions, celery, sausage and diced carrot in butter until vegetables are tender.
- Drain any fat.
- Mix in brown sugar, bread crumbs, salt, pepper, and cooked squash.
- Stir until well-mixed.
- Spoon filling lightly into the cavity of the turban squash, and cover with the top.
- Place extra filling (if any) into a separate dish.
- Bake squash and any extra filling for 20-25 minutes or until heated through.
- Serve hot.
This was very good. A bit labor intensive, but fun for a cool winter day when I wasn't planning to go anywhere, anyways! I made it as recommended but took others' advice and added some herbs and spices. It was very tasty, and I can't remember the last time I wanted to gorge myself on squash! One thing I'm wondering is why it's necessary to put the squash mix back into the empty shell to re-bake it, rather than putting it into a casserole dish or something. It seems like the latter would be less messy, as I had a hard time scooping the leftover squash mixture back out of the shell. Did make for a nice presentation, though!
As with others, my squash didn't cook within one hour. I put it in the microwave for another 30 minutes. This was the first time I've prepared Turban Squash and found it delightful. I added a little fresh rosemary from my garden, as well as thyme. YUMMY! It's VERY pretty to set on the table.
Thanks Sue. I have been looking for something to do with winter squash. This was fantastic! I didn't have the turban so I used a buttercup squash and I used maple flavored sausage. The turban must have a thicker rind because it fell apart and I just mixed it in a bowl and put it in a small cassarole. I did everything else the same. Thank you again I definetly will make this again. Bonnie