Stuffed Turban Squash

5 from 1 vote

Discover the art of creating mouthwatering stuffed turban squash in this step-by-step guide. We'll unveil secrets to a savory autumn delight.

Course entree, Main Course, Side Dish

Cuisine American

Prep Time 45

Cook Time 45

Total Time 1 30

Servings servings for dinner

Calories 486kcal

Author Beth Neels

Cost $10

Equipment

Ingredients

1 Turban Squash
4 cups chicken stock
2 cups rice
5 links Italian sausage about 1¼ pounds
1 tablespoon unsalted butter
1 cup onion
1 cup celery
1 cup carrot
1 cup apples
2 cups cheese see notes below
3 tablespoons fresh parsley
1 tablespoon fresh thyme, minced
salt and pepper to taste

Instructions

Turban Squash is one of the more challenging winter squash to cut. Its skin is very smooth and very tough. Use a very sharp knife and be extremely careful not to cut yourself! We find a sharp filet knife works better than a chef's knife because the blade is thinner.
For a pretty presentation, slowly and carefully cut off the cap piece.
Scoop the seeds out of the base and the cap.
Preheat oven to 400°F/ 200°C.
Place the squash on a rimmed baking sheet covered with aluminum foil or parchment paper to make cleanup easy. Sprinkle the insides with olive oil and salt and pepper.
Slide the baking sheet in a preheated oven. Roast for 45 minutes to one hour until the squash is tender.
Add chicken stock, chicken bouillon, or base to a pot to flavor the rice. Bring the pot to a boil. Add the rice and cook according to the package directions until the rice is tender.
Remove the sausage from its casings and brown it in a skillet.
Break up the chunks as they brown and turn occasionally.
While the rice and sausage cook, dice the vegetables.
When the sausage has browned, turn the skillet down. Remove the sausage to a large bowl.
Add a splash of olive oil or butter and add the vegetables to soften. Stirring occasionally.
After turning off the heat, add chopped herbs.
Add the cooked rice, softened vegetables, and grated cheese to the meat in the bowl. Incorporate the mixture well.
Fill the cooked squash with the filling, mounding it up to make a pretty presentation.
Place the stuffed squash back in the oven for about 20 minutes, until the filling is hot and the cheese melts.
You may end up with extra filling, depending on how big the squash you have is. If you have leftover filling, heat it in a casserole. It is delicious for another easy meal.

Notes

Serving suggestions

To serve as a stand-alone meal, serve it with a green salad, green beans, almondine, or brown sugar-glazed carrots.

Drizzle it with a balsamic reduction or a savory mushroom gravy.
For an extra kick, sprinkle some hot sauce on your serving.

Top with a crunchy topping like bread crumbs, walnuts, or pecans for seasonal flavor.

Garnish with fresh thyme, parsley, or chives for a burst of color and freshness.

Serve with a cranberry relish or compote. The tartness compliments the savory, sweet squash.

Serve with roasted root vegetables, such as parsnips, carrots, sweet potatoes, turnips, rutabagas, and the like.

This squash makes a delicious side dish for roasted chicken or turkey for Thanksgiving.

How to store leftovers

Cover with foil or store in an airtight storage container immediately after cooling. Store in the fridge for 3-5 days.

To reheat, scoop out some filling and squash into a microwave-safe bowl. Heat for 1½ to 2 minutes, until hot.

Nutrition