VegBox Recipes

Stuffed Roasted Turban Squash

This is a delicious and simple recipe for Turban Squash (Turk's Squash). It's easy to prepare and does most of the cooking while you get on with something else!
And the fact you're serving dinner in an edible bowl makes an impressive centre piece!
 
 

Ingredients

1 medium turban squash
1 tablespoon olive oil
1 medium onion, peeled and chopped
100g bread (broken into crumbs)
1 clove garlic, peeled and crushed
1 tablespoon fresh sage leaves, chopped
100ml double cream
salt and pepper to taste
 

Method

  1. Preheat the oven to gas mark 6 / 190 C /350 F


  2. Slice the top off your squash and use a shar knife and a spoon to scoop out the seeds.


  3. Wipe the skin with olive oil and cover in foil, before roasting in the oven for 45-60 minutes, until soft (depends on the size of squash)


  4. Saute the onion and garlic in a little olive oil for 5 minutes. Then mix in the cream, sage and breadcrumbs.


  5. Being careful (hot!) scoop out most of the squash flesh, leaving enough to create firm sides to the skin of the squash, which will be your serving dish!


  6. Mix the squash flesh with the rest of your filling and then scoop back into the squash. Top with the grated cheese.


  7. Roast for a further 15 minutes, (no foil) until the stuffing is warmed through.


Delicious with baked potatoes and lightly cooked green vegetables.

 

Time From Cupboard-To-Table

2 hours
 

Notes & Variations on Stuffed Roasted Turban Squash

Use your own favourite stuffing to complement the sweet, nutty flavour of the squash.
 
 
 

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