Golden Fig Fine Foods

Stuffed Turban Squash

  • 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 tspĀ Roasting Herbs
  1. Preheat oven to 375 degrees.
  2. Carefully cut off top of squash and scoop out seeds. Rub with olive oil, salt and pepper.
  3. Place upside down on a parchment lined baking sheet and roast until tender, about an hour.
  4. 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.
  5. Carefully scoop flesh from squash, leaving enough that it is still sturdy.
  6. Stir together cooked vegetables, pork sausage, squash flesh, sour cream, half of the Parmesan, egg and wild rice.
  7. Spoon mixture into squash, top with remaining Parmesan and bake until heated through.

*As seen on Twin Cities Live October 16, 2019

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