Stuffed Turban Squash

• 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

1. Preheat oven to 350u0b0F.
2. Cut the top off the turban squash, as you would for a jack-o-lantern type pumpkin.
3. Scoop out seeds and pulp and discard.
4. Place turban squash, cut sides down, on an oiled or foil covered baking sheet, and cover with more foil.
5. Roast for 50-60 minutes or until tender.
6. Scoop out tender pulp from cavity of squash.
7. In a saucepan, saute onions, celery, sausage and diced carrot in butter until vegetables are tender.
8. Drain any fat.
9. Mix in brown sugar, bread crumbs, salt, pepper, and cooked squash.
10. Stir until well-mixed.
11. Spoon filling lightly into the cavity of the turban squash, and cover with the top.
12. Place extra filling (if any) into a separate dish.
13. Bake squash and any extra filling for 20-25 minutes or until heated through.
14. Serve hot.

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

Taken from www.food.com/recipe/stuffed-turban-squash-106888 (may not work)