Pureed Turban Squash Food

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SQUASH PUREE



Squash Puree image

Provided by Regina Schrambling

Categories     side dish

Time 1h30m

Yield 6 to 8 servings

Number Of Ingredients 7

1 medium butternut or turban squash
1 medium kabocha or buttercup squash
4 to 6 tablespoons butter
Salt and fresh black pepper to taste
Honey to taste (optional)
2 to 3 tablespoons chopped fresh thyme
Ground Aleppo pepper or cayenne to taste

Steps:

  • Preheat oven to 350 degrees. Halve and seed squash. Lay cut side down on baking sheet.
  • Bake until very soft, about an hour. Turn cut side up, and let sit until cool enough to handle. Scrape flesh into blender or food processor. Add butter to taste, and puree until smooth. Season with salt and pepper. Add honey to taste if desired. Stir in thyme and hot pepper. Reheat over very low heat, stirring constantly. Serve hot.

STUFFED TURBAN SQUASH



Stuffed Turban Squash image

Make and share this Stuffed Turban Squash recipe from Food.com.

Provided by PalatablePastime

Categories     Pork

Time 1h30m

Yield 4-6 serving(s)

Number Of Ingredients 10

1 (3 lb) turban squash
2 tablespoons butter
1/4 small onion, chopped
1 stalk celery, chopped
1 carrot, finely diced (optional)
1/2 lb pork sausage
1/4 cup soft breadcrumbs
2 tablespoons light brown sugar
1 teaspoon salt
1/2 teaspoon black pepper

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.

Nutrition Facts : Calories 261.2, Fat 20.9, SaturatedFat 8.7, Cholesterol 56.1, Sodium 1017.5, Carbohydrate 9.1, Fiber 0.4, Sugar 7.2, Protein 9

SAUSAGE-STUFFED TURBAN SQUASH



Sausage-Stuffed Turban Squash image

Turban squash is a winter squash that looks like a pumpkin wearing a striped green turban. The texture is similar to pumpkin and butternut squash. This recipe has been a long time favorite at Thanksgiving with my family.

Provided by SaraShip

Categories     Side Dish     Vegetables     Squash

Time 2h

Yield 6

Number Of Ingredients 10

3 pounds turban squash
salt to taste
1 pound bulk pork sausage
1 cup chopped celery
½ cup sliced fresh mushrooms
¼ cup chopped onion
½ cup sour cream
¼ cup grated Parmesan cheese
1 egg, slightly beaten
¼ teaspoon salt

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.

Nutrition Facts : Calories 344.6 calories, Carbohydrate 22.5 g, Cholesterol 85.7 mg, Fat 22.4 g, Fiber 3.9 g, Protein 15.8 g, SaturatedFat 9.1 g, Sodium 896.3 mg, Sugar 5.9 g

TURBAN SQUASH SOUP



Turban Squash Soup image

Turban squash taste just like any other squash - but what an incredible visual effect! With dramatic orange-and-white stripes topping off a brilliant red bottom layer, the turban squash itself makes a stunning "bowl" for the soup, a simple way to bring photoshoot-worthy glamor to your own table. It's a recipe that kids are sure to appreciate, and even grown-ups can't resist the exotic beauty of such an unusual vegetable. If you're cooking for more than one, this can get a little tricky (since you only need one squash for the soup), but you could always just buy more than one squash and save the flesh from the extras for another recipe. Most squash recipes are pretty flexible and they'll turn out just fine whatever kind you use, so don't be afraid to sub in the turban squash for butternut or another variety where you need it. As well as being beautiful to look at, this soup is also rich and creamy from the addition of coconut milk and homemade chicken stock. The other vegetables - carrots, leeks, and sweet potato - complement the flavor of the squash without overwhelming it, so the star of the show gets its chance to shine. If you're cooking for a party or special occasion, this is a great crowd-pleaser dish, or just whip up a batch to treat yourself on a nippy afternoon.

Provided by joyce_ringer

Categories     < 60 Mins

Time 50m

Yield 2 serving(s)

Number Of Ingredients 8

1 turban squash, seeded
1 leek, thinly sliced
2 medium carrots, peeled and diced
1 sweet potato, peeled and diced
2 tablespoons coconut oil
3 1/2 cups chicken stock
1/2 cup coconut milk
1 sprig fresh dill

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.

Nutrition Facts : Calories 487.8, Fat 31, SaturatedFat 23.9, Cholesterol 12.6, Sodium 694.8, Carbohydrate 41.6, Fiber 4.5, Sugar 14, Protein 14

PUREED TURBAN SQUASH



Pureed Turban Squash image

This is from Wilson Farms in Lexington, MA. They were serving their prepared versions of this, and handing out recipes for those of us who wanted to buy the raw squash to make on our own. It was extremely yummy, and just the thing for a gorgeous fall day. (Cooking times are approximate.)

Provided by KLHquilts

Categories     Vegetable

Time 45m

Yield 8 serving(s)

Number Of Ingredients 7

3 lbs turban squash, peeled and cut into chunks
4 tablespoons butter
1/2 teaspoon cinnamon
1/3 cup brown sugar
1 1/2 tablespoons sage (fresh, chopped)
1 tablespoon salt (yikes! I use less)
1/4 teaspoon white pepper

Steps:

  • Cut the peeled squash into chunks and cook in boiling, salted water until tender. (If you prefer, you can steam it.) Drain thoroughly in a colander.
  • Return the hot squash to the pan and add butter, salt, pepper, sage, cinnamon, and brown sugar.
  • Whip with an electric mixer, or mash by hand, until smooth.

Nutrition Facts : Calories 87.2, Fat 5.8, SaturatedFat 3.7, Cholesterol 15.3, Sodium 916.6, Carbohydrate 9.3, Fiber 0.2, Sugar 8.8, Protein 0.1

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