My family went apple picking this past weekend and scored several bags of apple. While we had a lot of fun picking them I have more fun trying to figure out what to do with them in the kitchen. I know there is the standard apple pie or apple crisp but I can’t eat that everyday so instead I decided to try a variation on my traditional turkey stuffed acorn squash recipe. I hope you enjoy this as much as I do!
Recipe type: Dinner
1 lb 93% lean ground turkey
2 acorn squash
½ cup low sodium chicken broth
1 apple, chopped
½ medium yellow onion, chopped
¼ cup walnuts, chopped
3 tablespoons Extra Virgin Olive Oil
1 tablespoon rosemary
1 teaspoon sage
¼ teaspoon black pepper
pinch of salt
Preheat your oven to 350 degrees fahrenheit. Wash and dry the acorn squash. Cut carefully in half and remove the seeds, discard or set aside to roast up later. Poke several small holes in the skin of each squash half.
Pour 1” of water in oven safe bakeware. Place your squash, hallowed sides facing up, into the bakeware. Pour ½ teaspoon of oil into each half and use your fingers or a brush to evenly coat the squash. Place on the center of the middle rack and bake for 35-45 minutes or until the skin can easily be pierced with a knife.
While the squash is baking heat the remaining oil in a large pan over medium heat. Place the ground turkey in the pan and add rosemary, sage, salt, and pepper. Allow the turkey to cook for 5-10 minutes or until cooked through. Add the onion, apple, and chicken broth to the pan and allow the mixture to cook for an additional 5-10 minutes or until the apples have softened. Remove from heat and stir in walnuts.
Plate your cooked squash halves, spooning ¾ to 1 cup of the cooked turkey mixture into each half. Enjoy your stuffed squash!
Make sure you cut your squash carefully! Acorn squash can easily slip while trying to cut it in half. I have been told that you can cook it uncut but I have yet to try that method. You may want to poke holes in the skin and bake until it is easily pierced with a knife. Let it cool for a few minutes then cut in half and scoop out the seeds. I would imagine this method would increase your cooking time. Don’t be afraid to make this recipe your own! I used a fiji apple in this recipe but pick what you like. Next time I’m going to go for a tart touch with granny smith apples instead. This recipe could work well with other varieties of squash. Try sweet dumpling, spaghetti, or butternut to change it up. You could also mix in wild rice for or black quinoa for a nice burst of color and a nutty flavor addition.