Stuffed Turban Squash

Name: Stuffed Turban Squash
Ingredients: 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

10 ingredients

14 steps

Ingredients

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

Directions

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.