Stuffed Turban Squash
User Reviews
5.0
3 reviews
Excellent
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Prep Time
45 mins
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Cook Time
45 mins
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Total Time
1 hr 30 mins
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Servings
10 servings for dinner
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Calories
486 kcal
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Course
Side Dish, Main Course
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Cuisine
American
Stuffed Turban Squash
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Discover the art of creating mouthwatering stuffed turban squash in this step-by-step guide. We'll unveil secrets to a savory autumn delight.
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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.
Equipments used:
Notes
- Serving suggestions
- 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.
- 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.
Nutrition Information
Show Details
Calories
486kcal
(24%)
Carbohydrates
39g
(13%)
Protein
19g
(38%)
Fat
28g
(43%)
Saturated Fat
12g
(60%)
Polyunsaturated Fat
3g
Monounsaturated Fat
11g
Trans Fat
0.05g
Cholesterol
71mg
(24%)
Sodium
715mg
(30%)
Potassium
418mg
(12%)
Fiber
2g
(8%)
Sugar
4g
(8%)
Vitamin A
2589IU
(52%)
Vitamin C
7mg
(8%)
Calcium
201mg
(20%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 10servings for dinner
Amount Per Serving
Calories 486 kcal
% Daily Value*
| Calories | 486kcal | 24% |
| Carbohydrates | 39g | 13% |
| Protein | 19g | 38% |
| Fat | 28g | 43% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 0.05g | 3% |
| Cholesterol | 71mg | 24% |
| Sodium | 715mg | 30% |
| Potassium | 418mg | 9% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 2589IU | 52% |
| Vitamin C | 7mg | 8% |
| Calcium | 201mg | 20% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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