CSA: Decoration One Season, Dinner the Next

By Kelli Swensen, Dietetics Student, Sargent College

It’s finally here: the last CSA box of the year. Although this marks the end of our weekly CSA posts, definitely go back through them to find recipes or ingredients to change up your meal routine! At the end of the post you’ll find a link back to some of our featured ingredients as well as some recipes, but before then, take a look at this week’s CSA:

4 ears Mini Indian Corn (decorative), 2 lbs Potatoes, 1 bunch Parsley, 1 bunch Arugula, 1 Turban Squash, 1 bunch Carrots, 1.5 lbs Beets, 3 Sweet Peppers, 6 Jalapeno Peppers, 6 Apples (Carver Hill Orchard)

turban2Turban Squash: Probably one of the most interestingly-shaped varieties of squash, turban squash has a bulb-like cap that sticks out from its body. Like many other winter squashes, it can be orange, green, or white, or even all three at once. Due to its unique appearance, turban squash makes for great decoration, and, because it stays good for up to 6 months (as long as you don’t cut it), feel free to use it as decoration during the fall and as an ingredient in the winter. With a flavor similar to hazelnut, turban squash goes great in soups, pastas, breads, and baked goods. To prepare, simply cut the squash in half, scoop out the seeds, place on a cooking sheet, and roast in a 350 degree oven for 60-90minutes, or until the flesh is tender and you can poke through the skin with a fork. (Image source)

To get both the season feeling and the sweet taste at once, try making stuffed turban squash. This recipe is a perfect Thanksgiving side dish, especially since it can be made vegetarian or with any meat of choice.

Stuffed Turban Squash

Original recipe HERE


  • 1 large turban squash (about 5lbs)
  • 1 Tbsp extra-virgin olive oil
  • 1/2 cup chopped parsley
  • 1 cup chopped apples
  • 1 cup cooked quinoa
  • 4 oz firm tofu or diced boneless, skinless chicken or turkey
  • 1/2 tsp sea salt
  • 1/2 tsp ground black pepper
  • 1/2 tsp ground cinnamon
  • 1 1/2 cup vegetable stock or broth


  1. Preheat oven to 450-degrees. Wash the squash and cut off the bulb. Save this top part! Scoop out the seeds and pulp.
  2. Lightly brush the inside of the squash with olive oil and put the bulb back on. Wrap in foil, then place on baking sheet and roast in oven for 30min or until a sharp knife can easily pierce all the way through. Reduce oven to 400-degrees
  3. While the squash is roasting, mix parsley, tofu, apples, and cooked quinoa in mixing bowl. Add in salt, pepper, and cinnamon.
  4. Once cool enough to touch, unwrap the squash and fill with quinoa mixture. Any mix that doesn’t fit in squash, place in casserole dish. Ladle the broth over the mixture inside the squash and over the excess in the casserole dish. Put the top of the squash back on and re-wrap the stuffed squash in foil.
  5. Bake at 400-degrees for 1 hour or until the inner flesh is soft.

Highlights from this season’s CSA Box:

All about the ingredients:

Produce-inspired Recipes:

For more CSA click HERE!

I hoped you enjoyed our CSA series! Keep checking back on the blog, we’ll definitely be featuring ways to get your fruit and vegetable fill even in the freezing months of winter!

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