Stuffed Turban Squash

READY IN: 1hr 30mins
Recipe by Sue Lau

Very savory and makes for a very hearty side dish.

Top Review by celestial82

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!

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.

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