Turks Turban Squash Recipes

TURBAN SQUASH SOUP RECIPE

Steps:

• Remove the flesh from the squash. If you cut-off the top of the squash and then manually remove the seeds, it should then be easy to use a knife to remove most of the flesh from the squash. Melt the cooking fat in a saucepan placed over a medium heat. Add the leek, carrots, sweet potato, and the flesh of the squash, and cook for about 5 minutes. Add the chicken stock, cover, and let simmer until the vegetables are soft (about 30 min). Transfer the vegetables and broth to a blender or food processor and purée. Return to the pot and turn the heat down to low. Stir in the coconut milk and season to taste. Serve with fresh dill to garnish.

TURBAN SQUASH PIE RECIPE - (4.5/5)

Steps:

• Cut your winter squash (in this case, turban squash) in half and remove seeds and stringys with a spoon. Place squash, cut side down, into baking pan with enough water to cover bottom of pan. Bake at 425F for 45-60 minutes or until flesh is soft. Remove from oven, flip halves to allow to cool. (Keep Oven at 425F for later step) Prepare your filling by beating 4 eggs into sweetened condensed milk. Add in spices and beat until all spices are blended. When your squash is cooled enough to handle, scoop out the pulp into a separate bowl and beat using egg beater or potato mashing tool. (If you have a food processor or electric hand blender, use instead for this step) When pulp is smooth and more consistent, add to your filling mix and blend until consistent. Pour mixture into the two pie shells and place back into oven at 425F for 15 minutes. After 15 minutes are up, turn oven down to 350 and bake for an additional 30-45 minutes. Test doneness with a toothpick or knife. If inserted in middle and removed with little pie clinging to metal, pie is done. Now just set it on your counter and let it cool as it warms the room with delicious aroma! When it's cooled to a warm sensation, eat it with cool whip, ice cream or whatever you choose. Warm it up in the microwave if you choose! ENJOY!

SAUSAGE-STUFFED TURBAN SQUASH

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil and lightly grease foil.
• Cut the top off the squash using a serrated knife and scoop out seeds. Lightly salt the inside of squash. Place squash, cut-side down, onto the prepared baking sheet.
• Bake in the preheated oven until tender, about 1 hour.
• Cook and stir sausage, celery, mushrooms, and onion in a skillet over medium heat until sausage is browned and vegetables are tender, 10 to 15 minutes; drain excess grease.
• Combine sour cream, Parmesan cheese, egg, and 1/4 teaspoon salt in a bowl. Stir sausage mixture into sour cream mixture.
• Scoop the meat from the inside of squash, being careful not to tear the skin. Mash squash meat in a bowl.
• Spoon some of the sausage mixture into the hollowed squash, making a ring. Spoon a ring of mashed squash over sausage mixture. Continue layering until all the sausage mixture and mashed squash are used.
• Bake in the oven until heated through, 20 to 25 minutes.

TURBAN SQUASH SOUP

Steps:

• emove the flesh from the squash. If you cut-off the top of the squash and then manually remove the seeds, it should then be easy to use a knife to remove most of the flesh from the squash.
• Melt the cooking fat in a saucepan placed over a medium heat. Add the leek, carrots, sweet potato, and the flesh of the squash, and cook for about 5 minutes.
• Add the chicken stock, cover, and let simmer until the vegetables are soft (about 30 min).
• Transfer the vegetables and broth to a blender or food processor and purée.
• Return to the pot and turn the heat down to low. Stir in the coconut milk and season to taste.
• Serve with fresh dill to garnish.

TURKISH TURBAN SQUASH BREAD

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Place turban squash halves cut-side in a baking dish. Pour a small amount of water into the bottom of the dish.
• Bake in the preheated oven until very soft, about 1 hour. Pour out any moisture that accumulated in the cavity of the squash. Let cool until easily handled, 10 to 15 minutes.
• Scoop squash flesh into a large bowl. Mash until smooth. Transfer to gallon-sized freezer bags and refrigerate, 8 hours to overnight.
• Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9x5-inch loaf pans.
• Combine 4 cups mashed squash, eggs, white sugar, dark brown sugar, applesauce, oil, vanilla extract, and ginger in a large bowl; beat with an electric mixer on medium speed until well blended, about 3 minutes.
• Whisk all-purpose flour, whole wheat flour, baking soda, salt, cinnamon, nutmeg, and cloves together in a separate bowl. Stir into the squash mixture with a wooden spoon until just blended. Fold dried cranberries into the batter.
• Divide batter between the prepared loaf pans.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour.

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.