he top off the turban squash, as you would for a jack-o
200 degrees C).
Place turban squash halves cut-side in a
Slice bottom stem so squash stands upright.
Cut out top turban end.
Lightly salt inside.
Bake squash; scoop end down in shallow pan with small amount of water at 375\u00b0 for one hour or until tender.
In skillet, brown sausage and vegetables.
Drain well.
Combine egg, sour cream and Parmesan cheese.
Stir into sausage.
Turn into squash.
Bake 20 to 25 minutes more.
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.
emove the flesh from the squash. If you cut-off the
ut the top off the squash using a serrated knife and
Cook squash and onion, uncovered, in boiling
200 degrees C).
Place squash on a rimmed baking sheet
Butter inside of casserole.
Mix all ingredients well, except nuts.
Pour mixture into casserole.
Sprinkle with the chopped walnuts or pecans.
(I use more over top.) Bake at 375\u00b0 for 30 to 40 minutes, uncovered.
o 400. If using smaller squash (acorn, buttercup, carnival, or sweet
brown the short ribs.
place the ribs in the bottom of the crock pot.
add the onions, garlic, bay leaf, squash, tomatoes.
Season with salt and lemon pepper.
Pour ale and canned tomatoes over the meat and vegetables.
Cover and cook about 5 1/2 hours on high, or 7-8 on low.
Correct seasonings to taste.
he squash and bake in the oven at 400 degrees for about
I like to buy the squash a month or two ahead
nd proceed with recipe.
Depending on size of squash, cut into
For the spiced pumpkin seeds:
Wash the squash.
Poke holes in the
For the squash:
Cut squash into 3/4 inch dice.<
he cut sides of the squash with olive oil and season
Clean and cut up zucchini/squash. I like to cut them
br>Cut off\"tops\" of squash (about 1 inch from stem