Easy 125 min

Shannon's Stuffed Delicata Squash

african american american_region asian european french greek indian japanese korean mediterranean middle eastern region spanish side bread main soup sweet savory umami hard medium

Prep

35 min

Cook

90 min

Total

125 min

Ingredients (18)

2 delicata squash, halved lengthwise and seeded g

2 tablespoons olive oil g

½ sweet red onion, chopped g

2 stalks celery, diced g

1 pound ground turkey g

1 tablespoon crumbled cooked bacon g

2 garlic cloves, minced g

1 teaspoon ground turmeric g

1 teaspoon ground cumin g

1 teaspoon safflower (Mexican saffron) g

sea salt to taste g

1 bunch rainbow chard, stemmed and chopped g

¼ cup vegetable broth, or as needed g

1 (4 ounce) log crumbled goat cheese g

2 tablespoons olive oil g

1 teaspoon saffron g

½ cup panko bread crumbs (Optional) g

2 tablespoons butter, melted (Optional) g

Nutrition

kcal

fat

carbs

protein

Instructions

Preheat oven to 350 degrees F (175 degrees C).

Place squash cut side-down on a shallow baking dish with about 1/2 inch water at the bottom.

Bake in the preheated oven until fork-tender, 20 to 30 minutes.

Heat 2 tablespoons oil in a 12-inch skillet over medium heat. Add onion and celery; cook and stir until onions are translucent, about 5 minutes. Add turkey, bacon, garlic, turmeric, cumin, safflower, and sea salt; cook and stir until turkey is no longer pink, about 6 minutes. Add chard and just enough broth to create steam. Cook until chard is wilted and liquid has evaporated, about 4 minutes.

Drain any remaining liquid from under the squash. Flip squash cut side-up. Spread goat cheese equally over each squash half; fill cavities with the turkey mixture.

Toss bread crumbs and butter together lightly in a bowl; spread evenly over the squash halves. Set oven rack about 6 inches from the heat source and preheat the oven's broiler.

Return squash to the oven and bake under the broiler, watching closely, until bread crumbs are golden brown, 3 to 5 minutes.