Stuffed Turban Squash

From: WI Cheesehead

On Oct 19, 2008

I must have had a pretty large squash, bcz it wasn't done at all after 60 minutes. I ended up putting it in the microwave to finish and that softened the skin, so I cooked it in the oven in my cast iron skillet. I used some stalks of Swiss chard for the celery, chopped breakfast sausage and a leek. It filled the skillet and had a nice flavor. Kids recently decided they don't like squash! But I liked it. I guess they'll have to eat sweet potatoes (which they will still eat).

From: jpwalter

On Oct 30, 2007

This recipe both tastes great and looks great on the table and it is not very difficult to prepare. It is a winning combination.

From: Julie Traynham

On Nov 19, 2006

This was very good. I didn't cook my squash long enough because of the fact that I got a very large one, but even with that I loved it.

From: Traveling Lady

On Oct 16, 2006

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