Stuffed Butternut Squash with Turkey + Sage

MEAL TYPE: Entree

SEASON: Fall

DIETARY RESTRICTION: Dairy-Free, Gluten-Free

MAKES 4 SERVINGS

Stuffed Butternut Squash with Turkey + Sage

This hearty recipe is perfect for the Fall season of colds and flus. Each serving of butternut squash contains more than your daily requirements of Vitamin A, which is essential for respiratory health, and the mushrooms support immune defense. Recipe courtesy of Andrea Bemis, chef/writer of Dishing Up The Dirt and owner of Tumbleweed Farm, in Hood River, OR.

INGREDIENTS

2 small to medium butternut squash

2 Tbs. olive oil, divided

1 cup dry quinoa, rinsed

1 lb. ground organic turkey (or any organic ground lean meat)

1 medium yellow onion, diced

3/4 lb. mixed mushrooms (portobello, cremini, button etc.), diced

10 sage leaves, minced, plus a few leaves minced for garnish

1/4 tsp. crushed red pepper

Fine sea salt and pepper to taste

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INSTRUCTIONS

Preheat the oven to 425F degrees.
Slice each butternut squash in half lengthwise. With a spoon, scoop out the seeds and strings. Drizzle each slice with a little olive oil and a pinch of salt and pepper. Place squash cut side down on a baking sheet and roast in the oven until fork tender, about 20-40 minutes, depending on the size of your squash. Be sure to keep an eye on it to make sure it doesn't overcook!
While squash roasts, cook your quinoa. Place 1 cup of quinoa in a pot with 2 cups of water. Bring to a boil. Reduce heat to low, cover, and simmer until liquid has evaporated and quinoa can easily be fluffed with a fork, about 15 minutes.
Meanwhile, heat a large skillet over medium-high heat. Add ground turkey, using a wooden spoon to break up large clumps, and cook for about 8-10 minutes, until cooked through. Remove turkey from skillet and place in a bowl. Add remaining 1 tablespoon of olive oil to the pan and stir in the diced onion. Cook until fragrant and slightly soft, about 3 minutes. Add diced mushrooms, minced sage, and red-pepper flakes. Cook until mushrooms are golden and fragrant, about 8 minutes. Return the cooked turkey to the pan and stir in the cooked quinoa. Heat through for a few minutes longer (just long enough for all the flavors to blend together). Season with salt and pepper to taste.
Divide turkey, quinoa, and mushroom mixture between the four squash halves (you will have leftover mixture). Save and use as leftovers!
Add a few extra minced sage leaves for garnish.

5 people have left a comment. Join the conversation!

vharms85 SAID:

07/30/2015 |Reply

I made this the other night and my husband and I really enjoyed it! Will definitely be making this one again. Perhaps I’ll try using Kabocha squash the next time around….yum.
mkmcginty SAID:

11/30/2014 |Reply

This was very good. I deglazed the stuffing mixture with a couple tablespoons of white wine, and I added a handful of dried cranberries and chopped pecans. It tasted just like Thanksgiving dinner! Although I love every kind of squash, my husband isn’t crazy about winter squashes, so next time I might try this stuffing with baked sweet potatoes instead. Thanks!
meckert1011 SAID:

10/14/2014 |Reply

I made this tonight and it was so good! This was my first time roasting a butternut squash..I must admit I’m proud of myself for trying something new. 🙂
aprildouglaswink SAID:

10/07/2014 |Reply

Just made this with feta and cannelloni beans instead of turkey for a vegetarian option. After step 5 – I returned the stuffed squash to the oven so everything could get all toasty. It was so so great. I’m adding it to my Thanksgiving menu. Thanks for another great recipe!
jgserrano106 SAID:

10/07/2014 |Reply

Such yummy fall flavors! I made this tonight and we absolutely love it, even the kiddos. I did scrape some of the butternut squash out (once cooked) to make room for more filling but saved it and added it to the leftover filling. Thanks for another great recipe.

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