1 Turban squash
(3 to 4 pounds)
2 tablespoons
butter or margarine
2 tablespoons
sweet yellow onion, chopped
1 stalk celery,
chopped
1 cup sausage
1 cup soft bread
crumbs
2 tablespoons
light brown sugar
1 cup cooked
squash
Salt and
fresh ground pepper to taste
Preheat oven to 350-degrees. Remove the top, seeds and membranes from the
squash. Place squash and turban cut side
down in a pan with ˝ inch-water. Pierce
the skin with a fork several times.
Lightly cover and bake for 40 minutes or until tender.* Scoop out 1 cup cooked squash from
cavity. Sauté onions and celery in
butter/margarine. Add sausage and cook
until well done. Remove from heat and
stir in brown sugar, bread crumbs and cooked squash. Season to taste and spoon into squash
cavity. Bake for 20 minutes to let
stuffing
heat through. For
serving, place cooked turban on top of stuffing.
*Baking time may vary according to the size of the
squash.
Carolyn Gass Hardimon, M. S. Home Economist