Stuffed Turban Squash

From: Little Chef CP

On Nov 17, 2009

Great recipe. Took me much longer to cook the squash, much like WI Cheesehead (Go Packers!). Also, don't be afraid to spice it up according to taste--I added coriander, rosemary, thyme, and red pepper.

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: 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