Stuffed Turban Squash

"Very savory and makes for a very hearty side dish."
photo by PalatablePastime photo by PalatablePastime
photo by PalatablePastime
photo by paulblackbrantford photo by paulblackbrantford
photo by Maureen Burkhart photo by Maureen Burkhart
photo by paulblackbrantford photo by paulblackbrantford
photo by Maureen Burkhart photo by Maureen Burkhart
Ready In:
1hr 30mins




  • 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.

Questions & Replies

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  1. Dr. Paul
    Good stuff from the garden! Squash is so easy to grow that I run out of creative ways to use it. Don't throw away the seeds. They are nutritious and delicious when roasted in a bit of oil and salted. If I'm baking a squash, I just put the "pepitas" in a small dish next to it to roast. Stir occasionally. Carrots seemed redundant so I left them out. Added a cup of thinly sliced mushrooms because I like them. Simple pork sausage is pretty blah, so I used a prepared breakfast sausage (Jimmy Dean or Owens work well). Put in 1/2 cup chopped walnuts which compliments the flavor and adds a bit of crunch. Next time I'll add the celery last instead of sauteing it. More crunch is better. Wife and I made this a complete meal and ate it all up!
  2. 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!
  3. Shelley Ann
    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.
  4. Traveling Lady
    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
  5. paulblackbrantford
    This was absolutely delicious! I will be making this again many times this winter.
    • Review photo by paulblackbrantford


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