Turban Squash Recipe
Stuffed Turban Squash Recipe is a healthy, delicious dinner that can be whipped up in no time. Here are step-by-step instructions to make it perfectly the first time and every time.
It can be confusing to go to a farmer’s market in the fall and know what to do with all of the beautiful, colorful, oddly shaped squash. They all have slightly different flavors and textures. Turban squash is one of our all-time favorites.
The possibilities when cooking squash are endless. They are quite versatile and delicious in soups and stews, roasted, boiled, canned, and especially stuffed with a savory filling.
This stuffed squash recipe can be used as a side dish or the main dish for your meal. It is even impressive for a side dish for Thanksgiving or Christmas.
What you need
- Turban squash: Choose fresh, ripe squash that has no bruised spots.
- Onion: Dice white or yellow onion fine.
- Garlic: Fresh garlic is always best when available.
- Carrots: Slice or dice small carrots.
- Celery: Dice fresh celery ribs.
- Apple: Apple will add a natural sweetness that is reminiscent of a fall recipe.
- Fat: Use unsalted butter or olive oil to sauté the vegetables.
- Rice: Choose your favorite rice: white rice, brown rice, or basmati. Just choose what you have in the house.
- Sausage: You can use Italian sausage or breakfast pork sausage. Remove the meat from the casings.
- Cheese: Great flavors are cheddar, Gruyère, Swiss, gouda, fontina, parmesan cheese and more.
- Parsley: Use fresh parsley, if available.
- Thyme: Again, use fresh thyme.
How to make it
For the Squash
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.
Step one:
For a pretty presentation, slowly and carefully cut off the cap piece.
Step Two:
Scoop the seeds out of the base and the cap.
Step Three:
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 fork-tender.
For the Stuffing
Step Four:
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.
Step Five:
Remove the sausage from its casings and brown it in a skillet.
Break up the chunks as they brown and turn occasionally.
Step Six:
While the rice and sausage cook, dice the vegetables.
Step Seven:
When the sausage has browned, turn the skillet down. Remove the sausage to a large bowl.
Add a splash of olive oil and add the vegetables to soften. Stirring occasionally.
Step Eight:
After turning off the heat, chop the herbs and toss them into the mixture.
Step Eight:
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.
Serving suggestions
- 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.
- 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.
- Eliminate the sausage and add kidney beans for a delicious vegetarian or vegan meal.
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.
More winter squash recipes
You can make any of the following recipes substituting turban squash for the squash listed.
- Butternut Squash Soup
- Roasted Butternut Squash
- Sweet Dumpling Squash
- Honeynut Squash
- Blue Hubbard Squash
- Canned Pumpkin
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Stuffed Turban Squash
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.
See all of my favorite tools and gift ideas on my New Amazon Store!Check out Binky’s Amazon Store!Notes
- 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
Originally published November 11, 2023. Updated January 1, 2026.
This post may contain affiliate links, which means I get a small commission if you go to the link and purchase something at no additional cost to you. See FTC Disclosure here.
- Recipe Name: Stuffed Turban Squash
- Type: Main Dish or Side Dish
- Main Ingredients: Turban squash, sausage, rice, onion, garlic, carrots, celery, cheese
- Prep Time: 30 minutes
- Cook Time: About 1 hour 20 minutes
- Total Time: About 1 hour 50 minutes
- Yield: Serves 4 to 6
- Special Equipment: Rimmed baking sheet, sharp knife, large mixing bowl
- Great For: Fall dinners, holiday meals, Thanksgiving sides, meatless-friendly dinners
Have not yet made this but I will be!! I have a couple of small pie pumpkins that I may use instead of the turban squash though, and I think I will use ground venison for the meat.
As an aside, I made your corned venison and it was a home run. Followed your recipe to the letter and it turned out perfectly. Even a friend of ours who is a little on the fence about his taste for venison thoroughly enjoyed it.
I’m so glad that you all liked the venison. I just started a new batch with elk. It is a favorite. Pie pumpkins would be great with the stuffing. You could also make venison breakfast sausage or Italian sausage. A small batch, if you want the sausage taste.