Baked Turban Squash

Name: Baked Turban Squash
Yield: 4 to 6 portions
Ingredients: 1 turban squash (about 3½ pounds); ¼ cup minced scallions (green onions); ¼ cup Bert’s Chicken Stock or canned broth; ¼ cup Bert’s Chicken Stock or canned broth; ½ cup shredded Cheddar cheese; 2 tablespoons unsalted butter 1 teaspoon minced orange zest; 2 tablespoons unsalted butter 1 teaspoon minced orange zest; 1 teaspoon salt; ¼ teaspoon ground cinnamon; Freshly ground black pepper, to taste

Preparation info

4 to 6
portions

Difficulty
Medium

Appears in

The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

About

The striking mottled orange-and-green shell with its little chapeau serves as the container for this seasoned squash. (If you have the patience, shell the seeds and use them as you would pumpkin seeds. They are quite tasty.)

Ingredients

1 turban squash (about 3½ pounds)
½ cup shredded Cheddar cheese

Side dish
Gluten-free

Method

Preheat the oven to 350°F.
Wrap the whole squash in a double thickness of aluminum foil, and set it on a baking sheet. Bake for 2 hours