Roasted stuffed turban squash. Turban squash is also known as Turk’s Turban. This squash variety is most often used as an ornamentaldisplay than as a vegetable. Do look for different variety of winter squash in October.
Serves 2 persons

Ingredients:
The filling:
5ml olive oil
375ml peeled and diced carrots
375ml diced celery
250ml sliced mushroom
5ml olive oil
125ml peeled and diced onion
A pinch of salt
1 clove garlic, minced
150 grams ground beef
salt and black pepper seasoning
5ml fresh rosemary, cutting into pieces (it’s optional)

Seasoning the squash for roasting:
1 turban squash
2 pinches salt to the light section squash
5 pinches salt to the heavy section squash
8 sprinkles of black pepper
5ml olive oil
Also olive oil to grease the skin

Preheat the oven to 350F. Cook the light section squash for 30 minutes until the flesh is fork tender. Cook the heavy section squash for 60 minutes. If the heavy section squash’s flesh is not soft and moist after an hour, set the squash flesh side up and cook for another 20 minutes to see if it is soft and moist.

Warning: Do not use silicone mat to line the baking sheet. This squash oozes liquid that will brown and stain the mat.

Info about my Turban squash: My whole raw squash weighs 1160 grams. Without the seeds and fibers, it weighs 945 grams. Dried seeds weigh 27 grams.

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