Definitely the most unique looking winter squash out there and nice and dense so perfect for stuffing as a presentation at a friends or family food gathering! Festive and a conversation starter for sure. Find them at grocery stores that have uncommon choices and Farmers’ Markets. The shoes just squash! (bottom of page!)
Eat Peace, Native Foods Cafe
Stuffed Turban Squash:
1 each 3-4 lb. Turban Squash
3-4 Tbsp. olive oil
12 oz. crimini mushrooms, chopped
1 each celery stalk, chopped
2 ea. shallot, chopped
2 ea. garlic, chopped
1 tsp. salt
¼ tsp. white pepper
1 cup bread crumbs
8 oz. cooked chestnuts, chopped
1 cup dried apricots, chopped (or cranberries)
2 Tbsp. maple syrup
1. Preheat oven to 350.
2. Rub outside of Turban Squash lightly with olive oil
3. Bake squash for 30-35 minutes. Let cool.
4. Cut top off and remove seeds. Scoop out some of the squash from bottom and chop and set aside.
5. Heat olive in skilled and sauté mushrooms with salt and pepper until slightly browned.
6. Add celery, shallot, garlic and sauté until they are light brown.
7. Mix in bread crumbs , chestnuts, dried apricots, maple syrup and the squash that was set aside.
8. Stuff mixture back into squash, cover with squash top and bake an addition 25 minutes.