STUFFED Turban Squash Shell

A great way to “dazzle” thanksgiving guests is by making a turban squash recipe. I like to stuff mine, because it just looks so beautiful when finished.

The recipe below has a few different components to it which makes it ideal for a family to make.  Each person can make a different part of the recipe and then add it all together at the end.  It is a little more complicated than some of the recipes we recommend, so is most suited for those who love to cook!

The Turban Squash is an heirloom winter squash (means its seeds originate from the originals).  It was first mentioned in a publication back in the early 1800’s in France.

The top of the squash is shaped like a “turban”, hence the name.  It comes in a variety of different colors and shapes and has a mild, nutty-like taste.

You can make so many recipes with this squash.  You can stuff it, serve in chunks, make a dip with it or puree to make a creamy soup.

The flesh is an “orange” color which means its high in Vitamin A. It also is an excellent source of Vitamin C and contains calcium and iron.

Stuffed Turban Squash Shell Recipe

Serves 6-8

Ingredients:

Turban Squash

  • 1 medium-sized turban squash
  • Organic Extra-Virgin Olive oil
  • Maple syrup
  • Cinnamon, whole and unrefined

Toasted Sourdough Bread Cubes

  • ½ cup homemade sourdough bread – I used the garlic sourdough bread from Great Harvest Bread Company in Denver, CO – such a hearty and pure tasting bread! https://www.facebook.com/greatharvestdenver/
  • Organic Extra-Virgin Olive oil
  • Granulated garlic
  • Coarse ground sea salt

Candied Pecans

  • 1 cup organic American native pecans
  • Maple syrup
  • Coarse ground sea salt

Roasted Brussels Sprouts

  • 1 cup Brussels sprouts
  • Organic Extra-Virgin Olive oil
  • Coarse ground sea salt                     

Cranberries sweetened with apple juice

Directions:

Turban Squash

  1. Preheat oven to 400F.
  2. Line a baking pan with parchment paper.
  3. Carve out the turban part of the squash using a really sharp knife. Pop the top off and save it.
  4. Discard seeds and pulp from the top and bottom portions.
  5. Brush the flesh with olive oil. Place on baking pan, cut side down and bake for 50-60 minutes.
  6. Remove from oven and cool for at least ½ hour.
  7. Scoop out flesh onto a cutting board using a spoon. IMPORTANT: Be sure to keep the shell!
  8. Cut into “pseudo” bite size pieces. Squash will be a little mushy.
  9. Place in medium-sized bowl. Drizzle with maple syrup and sprinkle with cinnamon. Mix together.
  10. Set aside.

Toasted Sourdough Bread Cubes

  1. Preheat oven to 400F.
  2. Line a baking pan with parchment paper.
  3. Cut sourdough bread into cubes.
  4. Place in a medium-sized bowl. Drizzle a line of olive oil around and just above the cubes (not on them).
  5. Sprinkle with granulated garlic and sea salt and mix together.
  6. Spread on baking sheet and bake for 7-10 minutes.
  7. Remove from oven and let cool. Set aside.

Candied Pecans

  1. Heat sauté pan on medium-high heat.
  2. Add pecans to pan.
  3. Lightly coat with maple syrup and sprinkle salt on it.
  4. Heat pecans until liquid is dissolved and pecans start to stick together.
  5. Remove from heat and let cool. Set aside.

Roasted Brussels Sprouts

  1. Preheat oven to 400F.
  2. Line a baking pan with parchment paper.
  3. Rinse and then cut off ends of Brussels sprouts.
  4. Add to bowl and mix together with olive oil and sea salt.
  5. Place on a cookie sheet, cut side down.
  6. Put in oven and bake for 20-25 minutes. Check after 10 minutes if you have baby sprouts.

Assembly

  1. Add a big scoop of squash flesh to the shell.
  2. Top with a scoop of Brussels sprouts, candied pecans and a few cranberries.
  3. Continue this process until squash shell is overfilled.
  4. Dab in pieces of the sourdough cubes on top of the mixture. Serve warm.
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