Magis Turbans Recipes

STUFFED TURBAN SQUASH

Steps:

• Preheat oven to 350°F.
• 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 (if any) into a separate dish.
• Bake squash and any extra filling for 20-25 minutes or until heated through.
• Serve hot.

MAGI'S TURBANS

Steps:

• Beat butter, brown sugar, soda, and spices with electric mixer on medium speed, until well blended and paler in color.
• Beat in molasses and egg (the mixture will look curdled).
• Gradually beat in flour on low speed, until just blended.
• Cover and chill for 1 hour, or until firm enough to handle.
• Put granulated sugar in small bowl; roll dough into balls by tablespoons, and roll in sugar.
• Place 1 ½ inches apart on ungreased baking sheets and bake 10-12 minutes at 350, until tops crack but cookies are still soft to touch.
• Place baking sheet on wire rack. Immediately press chocolate kiss into the center of each cookie.
• Transfer cookies from baking sheet to rack to cool completely; store in airtight container for up to 2 weeks, or freeze for up to 3 months.