Hoosier Home Cookin'

Roadside stands are just brimming with brightly colored winter squash and pumpkins this time of year. While you may be familiar with varieties like butternut and acorn, this week's column also features a delicious and beautifully presented recipe using turban squash. This brightly colored member of the gourd family is the perfect container for a hearty sausage filling. Along with Stuffed Turban Squash, you'll also love the fall comfort flavor of ButteryMaple Squash and Crockpot Acorn Squash.

Next week: more fall favorites. Happy eating!
Buttery Maple Squash
4 lbs. butternut squash
1/4 C. butter
1/4 C. whipping cream
1/4 C. maple syrup (no substitutions)

1/2 tsp. salt
nutmeg

Preheat oven to 400 degrees. Cut squash in half lengthwise and scoop out seeds. Place halves, cut side down in a shallow baking dish. Pour in just enough water to cover pan, about an eighth of an inch. Bake for 30 minutes. Turn squash halves over and bake for another 30 minutes or until tender. Remove from oven. Scoop squash flesh into a bowl, leaving shell intact. Whip with remaining ingredients until well blended and fluffy. Place mixture back into shells and sprinkle with nutmeg.
Crockpot Acorn Squash
2 acorn squash, cut in half and
seeded
1 1/4 tsp. salt
1/4 tsp. pepper
1/2 C. water
4 T. butter
1 heaping T. brown sugar
2 slices bacon, diced

Season squash with salt and pepper and sprinkle with remaining ingredients. Pour water into crockpot. Add acorn squash, arranging so they don't overlap. Cook on high for one hour. Reduce heat to low and cook another six hours or until tender.
Stuffed Turban Squash
1 3-lb. turban squash
1 small onion, chopped
1 celery rib, chopped
1 carrot, finely diced
1/2 lb. pork sausage
2 T. butter or margarine
2 T. packed light brown sugar
1/4 C. fresh bread crumbs
1 tsp. salt
1/2 tsp. pepper

Preheat oven to 350 degrees. Cut off the top of squash and scoop out pulp and seeds. Place squash and top, cut sides down, on a foil covered baking sheet. Cover tightly with more foil. Roast in oven for an hour or until tender. Scoop out flesh and set aside. In a saucepan, sauté onion, celery, carrot and sausage in butter until veggies are tender. Drain well. Add brown sugar, bread crumbs, salt, pepper and cooked squash. Stir until well blended. Spoon filling into cavity of turban squash and cover with the top. Bake at 350 degrees for 20 minutes or until heated through.