Savory Stuffed Turban Squash

Growing up, my mom always used to put out a turban squash with pumpkins and gourds over Halloween and Thanksgiving for decoration; only recently, did I find out that this thing is edible. And it’s actually quite delicious! This recipe variation is very savory, and provides a comforting meal on a cold, winter evening. And the good news is – if you still have a turban squash from Thanksgiving – it’s probably still edible! Squash stay fresh for quite awhile.

Savory Stuffed Turban Squash

1 medium-sized turban squash (3 lbs)
2 tablespoons olive oil
1 medium onion, chopped (or half of a large onion)
1 cup celery, chopped
½ cup sliced mushrooms
1 lb. mild (or spicy) Italian Sausage
½ cup parmesan cheese, shredded
½ cup sour cream
1 egg
salt & pepper to taste

Preheat the oven to 375 degrees. Slice the stem side off of the squash to create a flat surface. Then slice the turban side off and scoop out all of the seeds and stringy pulp. Lightly salt the inside of the squash, then place on a parchment-lined baking sheet scooped side down. Roast for 1 hour, or until tender on the inside.

While the squash is roasting, heat a skillet over medium heat. Saute onions and celery for 4 – 6 minutes, or until tender. Add mushrooms and sauté a few minutes more. Transfer veggies to a holding bowl, then begin sautéing the sausage. Cook until the sausage is almost entirely brown, then add the veggies back to the sausage to incorporate. Remove from heat and drain well.

Combine the cheese, sour cream and egg, and then mix with the meat and veggie mixture. Stuff the squash with the meat-veggie-cheese mixture, then roast for an additional 25 minutes. Let the stuffed squash rest for 5 or 7 minutes.

To serve, scoop out a heaping portion of the stuffing along with plenty of cooked squash. Top with some additional parmesan – and enjoy!

Serves 4 - 6, depending on hunger