Sausage-Stuffed Turban Squash
Description
Turban squash, similar to a pumpkin with green stripes, is stuffed with creamy sausage and vegetables in this rich side dish, perfect for Thanksgiving.
Ingredients
•
3 pounds turban squash
•
salt to taste
•
1 pound bulk pork sausage
•
1 cup chopped celery
•
1/2 cup sliced fresh mushrooms
•
1/4 cup chopped onion
•
1/2 cup sour cream
•
1/4 cup grated Parmesan cheese
•
1 egg, slightly beaten
•
1/4 teaspoon salt
Directions
1
Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil and lightly grease foil.
2
Using a serrated knife, cut the top off squash and scoop out seeds. Lightly salt the inside of squash. Place squash, cut-side down, onto the prepared baking sheet.
3
Bake in the preheated oven until tender, about 1 hour.
4
Cook and stir sausage, celery, mushrooms, and onion in a large skillet over medium heat until sausage is browned and vegetables are tender, 10 to 15 minutes; drain excess grease.
5
Mix together sour cream, Parmesan cheese, beaten egg, and 1/4 teaspoon salt in a large bowl until well combined. Stir in sausage mixture until incorporated.
6
Scoop flesh from the inside of squash, being careful not to tear the skin; transfer flesh to a medium bowl and mash well.
7
Spoon some of the sausage mixture into hollowed squash, making a ring. Spoon a ring of mashed squash flesh over sausage mixture. Continue layering until all of the sausage mixture and mashed squash flesh are used.
8
Bake stuffed squash in the oven until heated through, 20 to 25 minutes.