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Stuffed Turban Squash

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“Very savory and makes for a very hearty side dish.”
1hr 30mins

Ingredients Nutrition


  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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