Best Turban Squash Recipes

STUFFED TURBAN SQUASH

Steps:

• 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.

SAUSAGE STUFFED TURBAN SQUASH

Steps:

• 1. Pre-heat oven to 375. Wash and open the turban squash and clean out the seeds and loose pulp.
• 2. In a heavy pan, season with olive oil and add onions, garlic and peppers (chopped) and tomatoes. When veggies are starting to cook add sausage and one can of seasoned tomatoes and cook on low for about 15 minutes. Salt and pepper. Put one cup of the croutoins on the base of the large end of the turban squash.
• 3. Next, add sausage mixure in the squash over the crouton and add the rest of the croutons on top (what you can fit).
• 4. Put top of turban on the larger portion and place in a large oven proof dish or bowl with about 2 cups of water at the bottom.
• 5. Cover with foil and place in the oven for about 1 1/2- 2 1/2 hours.
• 6. No need to check on it untill about 1 hour in. Its OK if water is gone but make sure it is cooking. Should be done in 1 1/2 hours depending on the size of the squash.
• 7. Enjoy with fresh green salad and some french bread!

SAUSAGE-STUFFED TURBAN SQUASH

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil and lightly grease foil.
• Cut the top off the squash using a serrated knife and scoop out seeds. Lightly salt the inside of squash. Place squash, cut-side down, onto the prepared baking sheet.
• Bake in the preheated oven until tender, about 1 hour.
• Cook and stir sausage, celery, mushrooms, and onion in a skillet over medium heat until sausage is browned and vegetables are tender, 10 to 15 minutes; drain excess grease.
• Combine sour cream, Parmesan cheese, egg, and 1/4 teaspoon salt in a bowl. Stir sausage mixture into sour cream mixture.
• Scoop the meat from the inside of squash, being careful not to tear the skin. Mash squash meat in a bowl.
• Spoon some of the sausage mixture into the hollowed squash, making a ring. Spoon a ring of mashed squash over sausage mixture. Continue layering until all the sausage mixture and mashed squash are used.
• Bake in the oven until heated through, 20 to 25 minutes.

TURBAN SQUASH SOUP

Steps:

• emove the flesh from the squash. If you cut-off the top of the squash and then manually remove the seeds, it should then be easy to use a knife to remove most of the flesh from the squash.
• Melt the cooking fat in a saucepan placed over a medium heat. Add the leek, carrots, sweet potato, and the flesh of the squash, and cook for about 5 minutes.
• Add the chicken stock, cover, and let simmer until the vegetables are soft (about 30 min).
• Transfer the vegetables and broth to a blender or food processor and purée.
• Return to the pot and turn the heat down to low. Stir in the coconut milk and season to taste.
• Serve with fresh dill to garnish.