Savoury acorn squash, delicately stuffed with sautéed turkey, dried cranberries and toasted pecans. Slowly roasted to perfection and sprinkled with freshly grated parmesan cheese to serve!
|3||Medium size acorn squash|
|5 tbsp||(75 mL) Butter, divided|
|1 lb||(454 g) Maple Leaf Prime® Extra Lean Ground Turkey|
|1||Onion, finely chopped|
|2||Stalks celery, finely chopped|
|1 tbsp||(15 mL) Freshly chopped sage or 1 tsp (5 mL) dried|
|2 cups||(500 mL) Ready prepared croutons|
|3/4 cup||(175 mL) Chicken broth|
|¼ cup||(60 mL) Chopped dried cranberries|
|¼ cup||(60 mL) Chopped toasted pecans|
|Salt and pepper|
|¼ cup||(60 mL) Freshly grated Parmesan cheese|
PREHEAT oven to 375°F (190°C).
CUT the squash in half lengthwise and scoop out the seeds and enough flesh to allow room for the filling. Rub the inside of each squash half with about 1 tsp (5 mL) butter. Season with salt and pepper. Place in a 9 X 13 inch (3.5 L) rectangle baking dish and cover with foil. Bake in preheated oven for 45 minutes to 1 hour or until fork tender.
HEAT remaining butter in a large skillet over medium-high heat. Add turkey, onion, celery, carrots and sage. Cook, stirring and breaking up the meat with a wooden spoon for 8-9 minutes or the meat is golden brown. Add croutons and stir in the chicken broth. Add cranberries and pecans. Season with salt and pepper.
SPOON turkey mixture into the baked squash halves. Don’t be afraid to stuff them full. Sprinkle with Parmesan cheese and bake in preheated oven, uncovered for 15 minutes. Serve hot.
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