Stuffedturbansquash Recipes

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.

Steps:

• Preheat the oven to 400 degrees F.
• Cut 1-inch off the top of each acorn squash and scoop out the seeds. If necessary in order for the squash to sit upright, cut off a small portion of the bottom. Put 1 of the 4 pieces of butter in the cavity of each squash. Set squash on a sheet pan lined with parchment paper. Set aside.
• In a large saute pan over medium heat, brown the ground pork until no longer pink. Remove the meat from the pan, add the olive oil and saute the onion, celery, and carrot until they begin to soften, approximately 7 to 10 minutes. Deglaze the pan with the white wine.
• Return the pork to the pan along with the cooked rice, spinach, pine nuts, oregano and salt and pepper, to taste. Stirring constantly, heat mixture thoroughly, approximately 2 to 3 minutes. Remove from the heat. Divide the mixture evenly among the squash, top each squash with its lid and bake for 1 hour or until the squash is tender. Serve immediately.

Steps:

• Prepare a grill for indirect heat. If using a charcoal grill, build the hot coals on one side only. If using a gas grill, heat one side only to medium-high heat. Heat about 4 inches of oil in a large Dutch oven or heavy-bottomed pot over direct heat until it reaches 350 degrees F.
• Combine the ricotta, parsley and lemon zest in a large bowl. Season with salt and pepper. Place a tablespoon of the filling into each zucchini blossom, sealing them by bringing the petals up around the filling and giving them a little twist.
• Season the flour with salt and pepper, then dredge the blossoms first in the flour, then in the eggs and then again in the flour, being sure to shake off any excess flour.
• Working in batches if needed, carefully drop the blossoms into the oil. (Make sure not to overcrowd the pan.) Cook until golden brown and crisp, 2 to 3 minutes.
• Remove the blossoms to a paper towel-lined baking sheet and season lightly with sea salt. Serve immediately.
• (Alternatively, you can fry the blossoms over medium-high heat on a stovetop.)

Steps:

• Cut squash in half lengthwise; discard seeds. Place squash, cut side down, in a 15x10x1-in. baking pan. Fill pan with hot water to a depth of 1/2 in. Bake, uncovered, at 350° for 30 minutes. Combine remaining ingredients. Turn squash cut side up; stuff with ham mixture. Cover unstuffed end of squash with foil to prevent drying. Bake at 350° for 30 minutes or until squash is tender.

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.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Cut Tatume squash in half lengthwise. Scoop out the flesh in the center, leaving about 1/3 inch of the shell. Dice or chop the flesh in a food processor and transfer to a large bowl.
• Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add onion and garlic and saute for 2 to 3 minutes. Add jalapeno pepper, serrano pepper, parsley, lemon-pepper, oregano, and red pepper flakes; saute for 1 more minute. Add vegetables to diced squash.
• Add pork sausage and ground beef to the hot skillet; cook and stir until browned and crumbly, 5 to 7 minutes. Add meat mixture to the vegetable-squash mixture. Mix in 1/2 cup Parmesan cheese, bread crumbs, eggs, salt, and pepper until the filling is well combined.
• Add remaining 1 tablespoon oil to the skillet. Add diced tomatoes and red pepper sauce. Cook, stirring occasionally, until heated through, 2 to 3 minutes. Season with salt and pepper and remove from the heat.
• Pour a ladleful of sauce into the bottom of the prepared baking dish. Fill one squash shell with the filling, making a large mound on top. Place in the baking dish and repeat with remaining squash and filling. Pour remaining sauce into the dish, and sprinkle the stuffed squash with the remaining 1/2 cup Parmesan and mozzarella cheese. Cover with aluminum foil.
• Bake in the preheated oven for 30 minutes. Increase oven temperature to 400 degrees F (200 degrees C) and bake until squash is fork-tender and cheese is lightly browned, about 10 more minutes.
• Garnish with fresh basil and serve.

Steps:

• Preheat oven to 350 degrees.
• Trim the stem end from each squash so it will sit upright. With a melon baller, remove the brown portion of the blossom end and discard. Continue to hollow out the seed cavity, retaining the trimmings, until you have a shallow bowl 1/4 to 1/2 inch thick on all sides. As the squash are prepared, place them in a lightly oiled baking pan.
• Melt the butter in a skillet, add the celery and scallions and saute five minutes, add the squash pieces and continue cooking until they are tender.
• Transfer the cooked vegetables to a bowl and add the remaining ingredients. Mix well.
• Stuff each squash with about 1/4 of the stuffing mixture. (Any remaining stuffing can be placed in a ramekin and baked alongside the squash.).
• Bake until the squash is tender and the stuffing is golden brown on top, about 30 minutes.

Steps:

• Cook the pearl barley following pack instructions, crumbling the stock cube into the boiling water for extra flavour. Drain and set aside to cool.
• Meanwhile, toast the pine nuts and almonds in a dry pan until nutty brown. Tip into a bowl and set aside. Use the same pan to toast the fennel and coriander seeds for a couple of mins, until aromatic. Grind the spices using a pestle and mortar.
• Cut the squash in half lengthways through the centre. Scoop out and discard the seeds and any fibrous bits. Keep scraping to carve out a channel down the centre of both squash halves for stuffing, you may need to score the flesh with a knife first if your squash is very firm. The squash shell should be about 1.5cm thick all over when you've finished. Roughly chop any squash you remove and set aside. Score the flesh of the 2 squash halves in a criss-cross pattern, trying not to pierce the skin, rub with 1 tbsp oil and season well.
• Heat oven to 180C/160C fan/gas 4. Heat the remaining 2 tbsp oil in a pan and cook the onion, chopped squash and leek for 8-10 mins until soft. Stir in the garlic and cook for another min. Add the pearl barley, nuts, spices, feta, herbs, dried fruit and lemon zest. Season well and cook for a min or 2 more, then pack the filling into the cavities in the 2 squash halves, keep any leftover stuffing. Tie the halves back together with kitchen string, as you would a joint of meat. The squash will shrink a little as it cooks, so make sure you make the knots nice and tight. Rub the outside with a little more oil and season well. Alternatively, wrap well in foil.
• Place in a roasting tin lined with some foil or parchment and cook for 1 hr. Check if the squash is cooked by inserting a knife, it should go in with little resistance and the flesh should feel soft. Scatter any remaining stuffing around the squashetta and return to the oven for another 5 mins to warm through. Mix the tahini, lemon juice, honey and a drizzle of water to make a dressing. Carve the squash into slices and serve drizzled with the tahini sauce and scattered with parsley.