I love dinners like this. There’s something so fun about serving everyone at your table their individual squash half (or in my case, serving the one very hungry person at my table multiple squash halves). Baked acorn squash is the edible bread bowl of the squash world. If you don’t use acorn squash a lot in your cooking, you should! It’s delicious, high in antioxidants, full of fiber, and considered to be more nutrient-dense than any type of summer squash.
This recipe tastes just like fall and winter. It uses ground turkey, sage, shiitake mushrooms, onion, parsley, garlic confit, pine nut, pomegranate, and pecorino (How’s that for alliteration! Try saying those last ones three times fast!!). Although it may look a little complicated, this is an easy and filling dinner that can be made any night of the week. It’s certainly satisfying by itself, but would be delicious with a light simple salad. Feel free to substitute the ground turkey for ground sausage, chicken, pork, or even beef in this recipe. If you do not have shiitake mushrooms, baby bella or white buttons will do the trick! I know this recipe will leave you thinking… OH MY SQUASH! Now, lets get cooking. This recipe serves 2.
Step 1: Show that squash who is boss. Begin by preheating your oven to 450. Slice your acorn squash in half, remove the seeds, and put on a baking sheet. Drizzle each side with 1/2 tbsp. olive oil. Put in the oven for 30 minutes. If you want you can reserve the seeds and toast them. They are delicious on salad or just a simple snack.
Step 2: Sauté away. While your squash is in the oven prepare your other ingredients. Chop your onion, mushrooms, sage, parsley, and garlic confit. Begin sauteing your diced onion, shiitake mushrooms, sage, garlic and parsley with olive oil. Once the onions are soft and translucent, add your ground turkey and an additional tablespoon of olive oil and salt and pepper. Sauté just until the turkey is no longer very pink. Do not over cook. The turkey will continue to cook in the oven.
Step 3: Let’s spoon. Once the turkey mixture is cooked and your squash has roasted for 30 minutes remove your squash from the oven. Spoon the turkey mixture into the center of each squash forming a mound at the top. Top with shaved pecorino.
Step 4: Bake ’em. Return squash to the oven and bake for an additional 12-15 minutes. If you would like your squash to be more browned at the top broil for 1-2 minutes until it reaches the color that you were looking for. I usually broil these for no more than 1 minute at the end.
Step 5: Plate ’em. Top each squash half with pine nuts and fresh pomegranate seeds. Take a picture and show your friends what an amazing chef you are.
Oh My Squash {turkey, sage, and shitake stuffed acorn squash}
Ingredients
- 1 acorn squash cut in half with seeds removed
- 1 lb. ground turkey (not turkey breast)
- 4 oz shiitake mushroom diced
- 1/2 yellow onion diced
- 3 sprigs parsley finely chopped
- 3 cloves garlic confit chopped (if you do not have garlic confit prepared, use 2 cloves minced garlic)
- 2 tablespoons pomegranate seeds
- 2 tablespoons toasted pine nuts
- 3 tablespoons shaved pecorino romano
- 2 1/2 tablespoons olive oil divided
Instructions
- Begin by preheating your oven to 450. Slice your acorn squash in half, remove the seeds, and put on a baking sheet. Drizzle each side with 1/2 tbsp. olive oil. Put in the oven for 30 minutes.
- While your squash is in the oven prepare your other ingredients. Chop your onion, mushrooms, sage, parsley, and garlic confit.
- Begin sauteing your diced onion, shiitake mushrooms, sage, garlic and parsley with 1/2 tablespoon olive oil. Once the onions are soft and translucent, add your ground turkey and an additional tablespoon of olive oil and salt and pepper. Sauté just until the turkey is no longer very pink. Do not over cook. The turkey will continue to cook in the oven.
- Once the turkey mixture is cooked and your squash has roasted for 30 minutes remove your squash from the oven. Spoon the turkey mixture into the center of each squash forming a mound at the top. Top with shaved pecorino.
- Return squash to the oven and bake for an additional 12-15 minutes. If you would like your squash to be more browned at the top broil for 1-2 minutes until it reaches the color that you were looking for.
- Top with pine nuts and fresh pomegranate seeds. Enjoy!