Ok guys, I did it. I gave in. It was time, anyway. It’s October, and I made a recipe with pumpkin. I just couldn’t help myself! And I not only gave in to the pumpkin, I gave into the whole season. Just look at the title: Roasted Acorn Squash with Pumpkin Turkey Stuffing. I’ve got three seasonal buzzwords right there! I dove headfirst and there’s no way out now.
Truth be told, I haven’t cooked acorn squash very much before. I usually stick to spaghetti or butternut squash. But! Acorn squash is perfect for roasting and stuffing, like in this recipe. They are the perfect size and shape for individual servings.
Now let’s talk about that stuffing. OMG THAT STUFFING. Turkey, kale, pumpkin, walnuts: all foods that I love and eat on a regular basis. And if you mix them together, add some chicken broth and spices, and roast them in some halved roasted squash? Perfection. I taste-tested some of it on Fabio, and he very aptly described it as tasting “like soup….but it’s not soup.”
Oh, and how could I forget? Go ahead and grate some fresh parmesan over top…then eat the crispy parts that bake onto the pan….then eat the whole stuffed squash. Go on, do it. (But leave off the parm to keep this dish Paleo. Or keep it in if you are Paleo-ish. And add extra if you don’t care.)
- 2 acorn squash, halved and seeded
- ½ large onion, diced
- 3 cloves garlic, minced
- 1 lb. lean ground turkey
- 2 cups kale, chopped fine
- 1 cup canned pumpkin (about half a can)
- ½ cup chicken broth
- ¼ teaspoon ground thyme
- ¼ teaspoon ground sage
- ⅓ cup chopped walnuts
- ¼ cup grated parmesan cheese
- Olive oil
- Salt and pepper
- Preheat oven to 400 degrees F.
- Rub inside of each squash half with olive oil, and season with salt and pepper. Roast in oven for about an hour, cut sides down, on a baking sheet lined with aluminum foil. Remove from oven and set aside.
- While the squash is roasting, make your stuffing. Heat about a tablespoon of olive oil in a large pan over medium high heat. Add the diced onion and cook for about 2 minutes. Add the garlic and turkey, and begin breaking apart the turkey with a wooden spoon as it browns. Add the sage and thyme, and season with salt and pepper. Add in the chopped kale and combine, letting it wilt. Add the pumpkin, chicken broth, and walnuts. Mix well.
- Fill the squash halves with stuffing and top with grated parmesan. Place on baking sheet lined with aluminum foil and bake for about 20 minutes, until cheese is melted and brown. Alternatively, you can put under the broiler just to melt the cheese, for about 2 minutes.