Y’all this should be eaten year around. So when you have a hankering for the holidays, whip some of these up. The combination of these flavors are so festive! I will make this recipe several times in the fall!
1 Acorn Squash large or 2 small ones , cut in the half
1 lbs ground turkey
1/2 yellow onion large or one small one, chopped
1 celery stalk chopped
1/4 cup dried cranberries
1/2 apple peeled and chopped
1/2 teaspoon dried thyme
1 tablespoon bread crumbs plain
1/2 cup chicken stock
1/4 teaspoon of garlic salt
3 tablespoon of olive oil
Salt and pepper for taste
Preheat the oven to 400 F. Cut the bottom and the top of the squash to have flat surfaces on both sides. Cut the squash in the middle (vertically). Using a spoon scoop out all the seeds. Brush both halves of the squash with olive oil, season with garlic salt, and pepper. Place the squash in the oven and roast for 50 min to 1 hour. In the meantime heat up another tablespoon of olive oil in the skillet. Add turkey, season with salt and pepper, and cook until the meat is cooked through. Remove the meat from the pan. Add some more olive oil. Add onions and dried thyme and cook until the onion is translucent (5 minutes. Add celery, apple, and cranberries and cook for another 3-4 minutes. Return the meat to the pan. Add chicken stock, salt, and pepper and cook for another 3 minutes. Add breadcrumbs then stir everything well. Fill the squash with the meat mixture. Place in the oven and bake for 15 minutes.
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