- 1 turban squash
- 2 cups stale bread, cubed
- 1 small onion, chopped
- 1 carrot, chopped
- 1 apple, chopped
- 1 clove garlic, minced
- 1 tbsp fresh sage, chopped
- 1 tsp fresh thyme leaves
- 1 tbsp apple cider
- 2 pork sausages, casings removed
- 1/2 tbsp butter or turkey schmaltz
- salt and pepper to taste
- 3/4 cup freshly grated parmesan cheese
With a sharp knife, carefully cut the turban squash at the seam between the cups on top and the round bottom. Scoop out the seeds and stringy bits. Place both pieces cut side down on a lined baking sheet and roast in a 375° F oven for 30 minutes until fork tender.
Meanwhile, heat butter or schmaltz in a skillet over medium heat. Sautee onion, carrot, apple and garlic until tender. Add herbs and cook 1 minute. Add sausage meat and cook until evenly browned. Add bread cubes and stir until well combined. Tip in apple cider and stir until incorporated. You should have a moist but not wet stuffing mixture. Season with salt and pepper.
Fill cavity of turban squash bottom with stuffing and sprinkle cheese over top. Bake in the preheated oven for another 30 minutes until cheese is golden brown. Serve with the top of the turban squash as garnish.