Stuffed Turban Squash Recipe #106888
Very savory and makes for a very hearty side dish.
by Sue L
1½ hours | 10 min prep
SERVES 4 -6
- 1 (3 lb) turban squash
- 2 tablespoons butter
- 1/4 small onion, chopped
- 1 stalk celery, chopped
- 1 carrot, finely diced (optional)
- 1/2 lb pork sausage
- 1/4 cup soft breadcrumbs
- 2 tablespoons light brown sugar
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 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.
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5 stars