Stuffed Turban Squash

Total Time
1hr 30mins
Prep 10 mins
Cook 1 hr 20 mins

Very savory and makes for a very hearty side dish.

Ingredients Nutrition

Directions

  1. Preheat oven to 350°F.
  2. Cut the top off the turban squash, as you would for a jack-o-lantern type pumpkin.
  3. Scoop out seeds and pulp and discard.
  4. Place turban squash, cut sides down, on an oiled or foil covered baking sheet, and cover with more foil.
  5. Roast for 50-60 minutes or until tender.
  6. Scoop out tender pulp from cavity of squash.
  7. In a saucepan, saute onions, celery, sausage and diced carrot in butter until vegetables are tender.
  8. Drain any fat.
  9. Mix in brown sugar, bread crumbs, salt, pepper, and cooked squash.
  10. Stir until well-mixed.
  11. Spoon filling lightly into the cavity of the turban squash, and cover with the top.
  12. Place extra filling (if any) into a separate dish.
  13. Bake squash and any extra filling for 20-25 minutes or until heated through.
  14. Serve hot.
Most Helpful

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!

celestial82 December 18, 2011

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.

Shelley Ann December 05, 2009

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

Traveling Lady October 16, 2006