- 3 lb turban squash
- Olive oil
- Salt and pepper, to taste
- 1 lb pork sausage (We love the Hillbelly sausage from Smoking Goose. It has nutmeg, clove, and ginger in it!)
- 1 C celery, chopped
- 1 C mushrooms, sliced
- 1 C onion, chopped
- 1/3 C sour cream
- 1/2 C Parmesan cheese, divided
- 1 egg, lightly beaten
- 1 C cooked wild rice
- 1 tsp Roasting Herbs
- Preheat oven to 375 degrees.
- Carefully cut off top of squash and scoop out seeds. Rub with olive oil, salt and pepper.
- Place upside down on a parchment lined baking sheet and roast until tender, about an hour.
- In a medium skillet, saute pork sausage. Remove from pan to paper towel to drain. In same pan, saute celery, mushrooms and onion until soft.
- Carefully scoop flesh from squash, leaving enough that it is still sturdy.
- Stir together cooked vegetables, pork sausage, squash flesh, sour cream, half of the Parmesan, egg and wild rice.
- Spoon mixture into squash, top with remaining Parmesan and bake until heated through.
*As seen on Twin Cities Live October 16, 2019