Nourish
Turkey-Stuffed Butternut Squash with Mushrooms and Sage
We’re serving up this hearty, immune-boosting recipe just in time for cold and flu season. Each serving of butternut squash contains more than your daily requirement for Vitamin A, which is essential for respiratory health. Mushrooms do double duty, supporting your immune system while providing powerful nutrients like potassium and Vitamin D.
Beyond the health benefits, this savory meal is also the ultimate comfort food on a cold winter day. Let us know how you like it in the comments below!
Serves 4 with leftover stuffing
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. red-pepper flakes
Fine sea salt and pepper to taste
Directions:
1. Preheat the oven to 425F degrees.
2. 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!
3. 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.
4. 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.
5. Divide turkey, quinoa, and mushroom mixture between the four squash halves (you’ll have leftover mixture). Save and use as leftovers!
6. Add a few extra minced sage leaves for garnish and enjoy!
Looking for more nourishing seasonal recipes? Subscribe to barre3 Online.
We’re serving up this hearty, immune-boosting recipe just in time for cold and flu season. Each serving of butternut squash contains more than your daily requirement for Vitamin A, which is essential for respiratory health. Mushrooms do double duty, supporting your immune system while providing powerful nutrients like potassium and Vitamin D.
Beyond the health benefits, this savory meal is also the ultimate comfort food on a cold winter day. Let us know how you like it in the comments below!
Serves 4 with leftover stuffing
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. red-pepper flakes
Fine sea salt and pepper to taste
Directions:
1. Preheat the oven to 425F degrees.
2. 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!
3. 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.
4. 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.
5. Divide turkey, quinoa, and mushroom mixture between the four squash halves (you’ll have leftover mixture). Save and use as leftovers!
6. Add a few extra minced sage leaves for garnish and enjoy!
Looking for more nourishing seasonal recipes? Subscribe to barre3 Online.
