Name: Stuffed Squash with Turkey and Apples
Prep time: 10 min
Cook time: 10 min
Yield: 2
Ingredients: 1 medium (about 1 1/4 to 1 1/2 pound) acorn squash, halved lengthwise and seeded -; 2 tablespoons plus 1 teaspoon olive oil -; 1 teaspoon kosher salt, divided -; 1/8 teaspoon freshly ground black pepper -; 1/2 cup uncooked wild rice -; 6 ounces ground turkey or ground breakfast sausage -; 1 small shallot, finely chopped -; 1 stalk celery, finely chopped -; 1/2 large apple (Honeycrisp, Jonagold, or Braeburn), unpeeled, cored, and cut into small dice -; 1 tablespoon chopped fresh sage leaves -; 1 tablespoon chopped fresh rosemary -; 2 tablespoons dried cranberries -; 1 tablespoon fine, dry breadcrumbs -

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Stuffed Squash with Turkey and Apples

1. 1 medium (about 1 1/4 to 1 1/2 pound) acorn squash, halved lengthwise and seeded -

2. 2 tablespoons plus 1 teaspoon olive oil -

3. 1 teaspoon kosher salt, divided -

4. 1/8 teaspoon freshly ground black pepper -

5. 1/2 cup uncooked wild rice -

6. 6 ounces ground turkey or ground breakfast sausage -

7. 1 small shallot, finely chopped -

8. 1 stalk celery, finely chopped -

9. 1/2 large apple (Honeycrisp, Jonagold, or Braeburn), unpeeled, cored, and cut into small dice -

10. 1 tablespoon chopped fresh sage leaves -

11. 1 tablespoon chopped fresh rosemary -

12. 2 tablespoons dried cranberries -

13. 1 tablespoon fine, dry breadcrumbs -

How to cook deliciously - Stuffed Squash with Turkey and Apples

1. Stage

Preheat the oven: Preheat the oven to 425°F. Line a baking sheet with parchment.

2. Stage

Roast the squash: Brush the squash with 1 tablespoon of the oil and sprinkle with 1/4 teaspoon salt and a pinch of pepper. With the cut sides down, place the squash on the baking sheet. Bake for 35 to 40 minutes, or until tender when pierced with the tip of a paring knife. Remove and cool briefly.

3. Stage

While the squash roasts, cook the rice: In a small saucepan, bring 2 cups water and 1/4 teaspoon salt to a boil. Add the rice and adjust the heat to a simmer. Set a lid on top, slightly askew, and cook for 40 to 45 minutes, or until the rice “grains” are tender (some grains may begin to separate or burst). Drain in a sieve or fine-mesh colander.

4. Stage

Cook the turkey and vegetables: In a medium skillet over medium-high heat, add 1 tablespoon of the oil. Add the turkey and break it up into tablespoon-sized clumps using a stiff spatula or wooden spoon. Cook for 5 to 7 minutes, stirring often to further break up the meat, until it begins to brown. Add the shallot, celery, apple, sage, rosemary, cranberries, 1/2 teaspoon salt, and a pinch of pepper. Cook and stir for another 3 to 4 minutes, or until the vegetables soften. If the pan seems dry, add up to 1/4 cup water, 1 tablespoon at a time, and stir to scrape up any brown bits on the bottom of the skillet until the water evaporates. Stir in the cooked rice. Taste and add more salt and pepper, if you like.

5. Stage

Stuff the squash: Turn the squash on the baking sheet so the cut side is up. Divide the filling between the halves.

6. Stage

Bake the squash: In a small bowl, mix the breadcrumbs with 1 teaspoon of oil. Sprinkle on top of the squash halves. Bake for 10 minutes, or until hot all the way through and the breadcrumbs are browned.