Guest Post by Melinda Strauss at Kitchen Tested
Until just a week ago, I had no idea how many varieties of squash were so readily available in my local supermarket, let alone in existence! But as I strolled up and down the aisles on a shopping trip for Thanksgiving specials, I noticed a particular squash that has now changed my view on gourds forever!
In the past, I’ve tasted pumpkin, spaghetti, acorn and butternut squashes, but it as it turns out, there are at least 15 different types of squash, each with a distinctive color and flavor that sets it apart from the rest. So, when I found a unique and colorful squash with a turban-shaped cap at my local grocery store, I put three in my cart and brought them home to do some extensive research. What is a turban squash? How can I cook it? and What does it taste like?
One of the most popular uses of the turban squash is as a centerpiece. With it’s golden-yellow flesh and hazelnut flavor, I decided that using the turban squash as a centerpiece would not be enough for me. I was going to stuff it with as much spice and flavor as possible.
As delicious as traditional Thanksgiving fare can be, I thought it was high time to change the rules just a little. As it turns out, my favorite brand of sausage, Jack’s Gourmet, has just introduced three new flavors of poultry sausage, Turkey with Apple and Cranberry, Buffalo Style Chicken and their award winning Jamiaican Style Jerk Chicken Sausage, filled with delectable flavors of onion, garlic, molasses, habanaro pepper and lime juice.
I knew Jamaican Jerk would be the perfect balance for the sweetness of the squash and so began my journey to make the perfect centerpiece into a culinary work of art!
With Thanksgiving just around the corner, this recipe can also be adapted using pumpkin, but if you really want to “wow” your guests, using the turban squash is a must. If you’re avoiding squash all together, the ingredients in the recipe, along with tons of day-old bread, will make an incredible spicy sausage stuffing!
Jamaican Sausage Stuffed Turban Squash
2-3 turban squash
2 Tbsp margarine
2 cloves garlic, minced
1 onion, finely chopped
1 carrot, finely chopped
1 pkg (12 oz.) Jack’s Gourmet Jamaican Style Jerk Chicken Sausage, chopped
1 cup day-old bread, chopped
1 Tbsp lime juice
1 Tbsp molasses
½ tsp ground sage
¼ tsp ground cayenne pepper
Preheat oven to 350 degrees.
Cut the top off of the turban squash, which is a quick process since the turban-shaped cap is soft and cuts easily with a sharp knife. Scoop out the seeds and pulp and discard.
Place the squash and tops, cut side down, on a foil covered baking sheet and cover the entire baking sheet, squash and all, with more foil. Roast for 1 hour, until the center is tender. Scoop out the pulp from the cavity of the squash and set aside.
In a saucepan, melt the margarine and cook the minced garlic for a minute. Add the onions, carrots and sausage and cook until the vegetables are tender. Add the spices, molasses, lime juice, chopped bread, and squash and mix well.
Spoon the filling in to the cavities of the squash and cover with the tops. If there is any extra filling, place in an extra dish to cook separately. Bake squash for 25 minutes and serve hot!
Thanks so much to Melinda for sharing this beautiful recipe! I can’t wait to hear how you all like to use winter vegetables – pumpkin, squash, root veggies and more… please share all your favorite recipes! If you blogged about a winter vegetable recipe, share the link in the Linky. Otherwise, please share in the comments section.