Stuffed Turban Squash

Very savory and makes for a very hearty side dish.

Preheat oven to 350f.

Cut the top off the turban squash , as you would for a jack-o-lantern type pumpkin.

Scoop out seeds and pulp and discard.

Place turban squash , cut sides down , on an oiled or foil covered baking sheet , and cover with more foil.

Roast for 50-60 minutes or until tender.

Scoop out tender pulp from cavity of squash.

In a saucepan , saute onions , celery , sausage and diced carrot in butter until vegetables are tender.

Drain any fat.

Mix in brown sugar , bread crumbs , salt , pepper , and cooked squash.

Stir until well-mixed.

Spoon filling lightly into the cavity of the turban squash , and cover with the top.

Place extra filling into a separate dish.

Bake squash and any extra filling for 20-25 minutes or until heated through.

Serve hot.

turban squash, butter, onion, celery, carrot, pork sausage, soft breadcrumbs, light brown sugar, salt, black pepper