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Sausage-Stuffed Turban Squash
Sausage-Stuffed Turban Squash
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Prep Time:
30 minutes
Cook Time:
90 minutes
Total Time:
120 minutes
Creamy sausage and vegetable stuffed turban squash, a decadent Thanksgiving side.
Ingredients:
  • 3 pounds turban squash
  • 1 pound bulk pork sausage
  • 1 cup chopped celery
  • 0.5 cup sliced fresh mushrooms
  • 0.25 cup chopped onion
  • 0.5 cup sour cream
  • 1 egg, slightly beaten
  • 0.25 teaspoon salt
Instructions:
  • Preheat the oven to 375 degrees F (190 degrees C), then line a baking sheet with aluminum foil and lightly grease it.
  • Using a serrated knife, elegantly remove the top of the squash and gently scoop out the seeds. Sprinkle a touch of salt inside the squash. Then, elegantly place the squash, cut-side down, onto the baking sheet.
  • Roast in the hot oven until softened, approximately 60 minutes.
  • In a skillet over medium heat, brown the sausage with celery, mushrooms, and onion until the sausage is cooked through and the vegetables are tender, about 10-15 minutes. Remove any excess grease.
  • Mix together sour cream, Parmesan cheese, egg, and 1/4 teaspoon of salt in a bowl, then stir in the sausage mixture.
  • Carefully scoop out the squash flesh from the inside, ensuring the skin remains intact. Transfer the squash flesh to a bowl and mash it.
  • Layer the sausage mixture and mashed squash alternately into the hollowed squash, creating a visually appealing ring pattern until all the ingredients are used up.
  • Bake in the oven for 20-25 minutes until heated through.

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