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The first time I saw a turban squash I knew I had to possess one!  They are so gorgeous.  But I had no idea what to do with it. Internet search here I come (what did we do before the internet?)  This is what I found and I’ve never looked back.  My husband LOVES this dish and every fall whoever sees the striped beauty first always brings it home.

The recipe is super easy and open to lots of adaptation.


  • 1 turban squash
  • 2 Tb butter or olive oil
  • 1/2 onion chopped small
  • 2 carrots diced
  • 2 stalks celery diced
  • 1 lb pork sausage
  • 1/4 c breadcrumbs
  • 2-4 TB brown sugar (depending on your taste)
  • salt & pepper
  • any herbs you want to experiment with, hot chili? sage? etc

Preheat the oven to 350 F. First you must cut the top off the turban squash and remove the seeds from top & bottom (keep the top). Brush the cut edges with olive oil and put cut side down on a foil wrapped cookie sheet.  Roast the squash until mostly soft, depending on the size it will be at least an hour.  You want to be able to scoop some out but it will also cook a little more when you stuff it so you don’t want it to fall apart.

Saute the onion, celery & carrots in a saucepan in the butter or oil until tender.  Add the sausage and cook, drain any fat.  Mix in brown sugar, bread crumbs, salt/pepper and herbs if you want to use some (I usually like it as is).  Scoop out some squash and add to the sausage mixture.  Stuff the mixture into the squash, cover with the top and bake at 350 F about 25 minutes so the flavors can blend.  Serve!

I completely forgot to take a picture of the finished meal until it was …much…too…late………….

I was lucky to get a picture of these last remains.

My apologies, I’m a terrible food blogger but a wonderful cook!