Stuffed Butternut Squash

This recipe takes a little more prep time than the ones you may be used to seeing on this blog. But it’s totally worth it. And you can make all the components ahead of time for a quick reheat during a busy weekday.

What You Need
3 whole butternut squashes
Coconut Oil
Olive Oil
1/2 a white onion (you can use any variety you like, really)
2 small zucchinis
Splash of white wine
1 pound ground turkey
3 tablespoons Penzey’s Fox Point Seasoning (yes, that much)
1/2 jar of sun dried tomatoes
4 cloves of garlic
1.5 cups fresh basil

What You Need To Do
1. Cut the butternut squash in half lengthwise and scoop out the seeds.
2. Rub some coconut oil on the squash and place them face up in a 350 degree oven for about an hour – or until the edges brown slightly.
3. While the squash is roasting, add olive oil to a saucepan and saute the onions until they’re soft and brown.
4. Deglaze the pan with the white wine, add the zucchini and saute until soft.
5. Add the ground turkey and seasoning, cook until fully browned and set aside.
6. In a blender or food processor, combine the sun dried tomatoes, basil, garlic and a little olive oil and blend. Add more olive oil as needed until the pesto reaches a chunky consistency.
7. When the squash is finished, let it cool a little and scoop out the centers with a large spoon. Set aside the cooked squash.
8. Spoon a layer of pesto into each squash and fill with the turkey, onion and zucchini mixture.
9. Broil for 5 – 10 minutes, making sure the squash boats don’t burn.
10. Enjoy!

Tips
• You can choose to add the leftover butternut squash into the mixture or use it in a different recipe.
• If you don’t want to use white wine to deglaze the pan, water works just as well.
• The butternut squash will probably have some liquid in the center after roasting. If it does, drain it before scooping.
• You can prepare the squash boats, pesto and turkey mixture ahead of time, store it in separate containers then assemble and broil it later. It will keep for a couple of days if stored in an airtight container. Bring it to room temperature before broiling.

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