2016-11-03 / From The Garden

Stuffed Turban Squash with Spiced Rice

Serves 6

1 large turban squash
3 cups cooked basmati rice
1 large onion, finely chopped
4 sticks of celery, finely chopped
3 carrots, finely chopped
1/2 cup golden raisins
1/2 cup chopped dates
2 cloves of garlic, minced
1 cinnamon stick
1/2 tsp. ground coriander
1/2 tsp. ground pepper
1 tsp. salt
3 tbs. butter
1 tbs. olive oil
1/2 cup brown sugar

Preheat oven to 3750

Cut the top off the turban squash, saving the top. Scoop out all the seeds and stringy bits. Place the cooked basmati rice in a bowl. In a large frying pan place the oil, butter and all vegetables (include the garlic as well). Saute over medium heat for 10 minutes (do not let them burn or turn brown). You want the onions to be transparent. Then add all spices including the cinnamon stick, salt and pepper. Mix well and keep on the burner for another five minutes. Remove the cinnamon stick and put to the side.

Add the vegetables and spices, raisins, dates, and brown sugar to the rice and mix well. Place the rice mixture into the squash and place the cinnamon stick into the center of the rice mixture. Put the lid back on the squash. Place the stuffed turban on a baking sheet lined with foil and cook for 40-45 minutes or until the squash flesh is soft inside.

What is glorious about this special rice dish is that you not only have a delightfully spiced rice and a kitchen full of wonderful aromas, but the spices and vegetables have also flavored the interior of your edible turban. I’d say it is a Turkish delight!

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