Seasoned ground turkey, Parmesan cheese and toasted nuts join forces in this savory stuffed acorn squash recipe. One squash the size of a grapefruit or a little larger is usually enough for two people.
TURKEY- AND CHEESE-STUFFED ACORN SQUASH
1/2 cup pine nuts
3 acorn squashes, halved and seeded
Extra-virgin olive oil
Kosher salt and freshly ground black pepper
1 1/2 pounds ground turkey or sweet Italian sausage
1 small red onion, finely chopped
2 garlic cloves, minced
1/2 teaspoon cinnamon
1/2 cup chopped fresh flat-leaf parsley
Preheat oven to 350 degrees. Place pine nuts on a sheet pan and bake until lightly toasted, about 6 minutes. Transfer nuts to a plate.
Increase oven temperature to 400 degrees. Line sheet pan with foil.
Place squash on foil-lined pan and coat exposed flesh with olive oil. Season with a pinch of salt and pepper and turn squash cut-side down.
Cook until squash is easily pierced with a knife, about 45 minutes. Remove from oven, flip squash cut-side up, scoop about 1/3 of flesh from each and set aside.
Set large heavy-bottomed skillet over high heat. Add drizzle of olive oil and heat to shimmering.
Add turkey or sausage and cook, stirring with a wooden spoon to break up the meat until lightly browned, about 2 minutes.
Add onion and garlic, season with salt and pepper and continue cooking until veggies soften, about 2 minutes.
Add toasted pine nuts and cinnamon and stir to combine. Remove from heat, add reserved squash and stir in parsley and half of cheese.
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Divide meat mixture evenly among squash, mounding it into cavities. Divide remaining cheese over the tops and cook until warmed through, about 5 minutes.
Remove from oven, drizzle with olive oil and serve.
Source: “Michael Symon’s Fix It With Food” by Michael Symon (Clarkson Potter, December 2019, $30)