Stuffed Turban Squash

READY IN: 1hr 30mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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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