Turkey-Stuffed Butternut Squash Recipe

Cooking Directions

• STEP 1.Preheat the oven to 400°F (200°C).
• STEP 2.Cut the butternut squash in half lengthwise and scoop out the seeds.
• STEP 3.Place the squash halves on a baking sheet, cut side up, and drizzle with olive oil. Season with salt and pepper.
• STEP 4.Roast the squash in the preheated oven for about 45-50 minutes, or until tender.
• STEP 5.While the squash is roasting, heat a skillet over medium heat and add the ground turkey. Cook until browned and cooked through.
• STEP 6.Add the onions, garlic, and spices to the skillet and cook for an additional 2-3 minutes.
• STEP 7.Remove the squash from the oven and fill each half with the cooked turkey mixture.
• STEP 8.Return the stuffed squash to the oven and bake for another 10 minutes.
• STEP 9.Serve the turkey-stuffed butternut squash hot, garnished with fresh herbs if desired.
• STEP 10.Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Cooking Tips

• Choose a butternut squash that is firm and heavy for its size.
• To make scooping out the seeds easier, you can microwave the whole squash for a few minutes to soften it slightly.
• Feel free to customize the spices and seasonings to suit your taste preferences.

Storage and Serving

• This dish is best served fresh and hot.
• If you have leftovers, store them in an airtight container in the refrigerator.
• To reheat, place the stuffed squash in a preheated oven at 350°F (175°C) for about 15-20 minutes, or until heated through.