Entree | Farm To Table

Turban Squash Recipe

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Discover the art of creating mouthwatering stuffed turban squash in this step-by-step guide. From selecting the perfect squash to crafting a delectable filling, we’ll unveil the secrets to a savory autumn delight.

Stuffed Turban Squash on a black background garnished with fresh thyme leaves.Pin
Stuffed Turban Squash

Fall is such a fun time of year to go to your local farm markets! The vast array of squash that is available is an impressive, colorful delight for the eyes. But have you wondered how to cook this plethora of vegetable goodness?

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The possibilities are endless. They are quite versatile and delicious in soups and stews, roasted, boiled, canned, and especially stuffed with a savory filling.

These beauties do double duty on your dinner table by posing as side dishes and as a stand-alone meal, which is incredibly easy for any weeknight dinner.

In this guide, we’ve opted to stuff this gorgeous turban squash with a mixture of sausage, savory rice, cheese, and fresh herbs for a complete, healthy meal that the whole family will love!

Squash filling in a white bowl.Pin

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.
Fresh turban squash on burlap.Pin
Turban Squash

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.

Knife cutting down into squash to remove the cap.Pin
Carefully cut out the cap.

Step Two:

Scoop the seeds out of the base and the cap.

Scooping out the seeds.Pin
Scoop the seeds out of the cap and the base.

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.

Inside of the squash drizzled with olive oil and seasoned with salt and pepper.Pin
Drizzle the flesh with olive oil and season with salt and pepper.

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.

Chicken stock in a small saucepan.Pin
Boil chicken stock for the base for the rice.

Step Five:

Remove the sausage from its casings and brown it in a skillet.

Break up the chunks as they brown and turn occasionally.

Browning the sausage in a skillet.Pin
Brown the sausage, breaking up chunks as it browns.

Step Six:

While the rice and sausage cook, dice the vegetables.

Diced vegetables on a cutting board.Pin
While the other ingredients cook, dice up 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.

Vegetables added to the same skillet as the meat was browned in.Pin
Soften the vegetables in a bit of butter or olive oil.

Step Eight:

After turning off the heat, chop the herbs and toss them into the mixture.

Mix the cooked rice, sausage and softened vegetables in a large bowl.Pin
Mix the cooked rice, sausage and softened vegetables in a large bowl.

Step Eight:

Add the cooked rice, softened vegetables, and grated cheese to the meat in the bowl. Incorporate the mixture well.

Herbs and cheese added to the rice mixture.Pin
Add the herbs and cheese and mix 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.

Stuffed turban squash with cap.Pin

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.

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.

Helpful tools

Contains affiliate links. See FTC Disclosure here.

A bowl of turban squash with a stuffed squash in the background.Pin
Stuffed Turban Squash
Stuffing from stuffed turban squash with a whole squash in the background.Pin

Stuffed Turban Squash

Discover the art of creating mouthwatering stuffed turban squash in this step-by-step guide. We'll unveil secrets to a savory autumn delight.
See Step by Step Photos Above!Most of our recipes have step by step photos and videos! Also helpful tips so that you can make it perfectly the first time and every time! Scroll up to see them!
5 from 2 votes
Print Pin Rate
Course: entree, Main Course, Side Dish
Cuisine: American
Prep Time: 45 minutes
Cook Time: 45 minutes
Total Time: 1 hour 30 minutes
Servings: 10 servings for dinner
Calories: 486kcal
Author: Beth Neels
Cost: $10

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.
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Notes

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.
  • 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.
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.

Nutrition

Calories: 486kcal | Carbohydrates: 39g | Protein: 19g | Fat: 28g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 0.05g | Cholesterol: 71mg | Sodium: 715mg | Potassium: 418mg | Fiber: 2g | Sugar: 4g | Vitamin A: 2589IU | Vitamin C: 7mg | Calcium: 201mg | Iron: 1mg
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Originally published November 11, 2023.

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.

2 Comments

  1. 5 stars
    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.

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