I think we can all agree stuffing veggies is making a come back. It was always stuffing bell peppers. This summer’s culinary trend had to be stuffing zucchini…now, just for fall, people are stuffing squash.
We need to take advantage of this vegetable while it’s in season. For this recipe I chose butternut squash.
Preheat the oven at 400 degrees.
Slice the squash in half and scoop out all the seeds from inside the squash.
Then place the squash cut side face down on a baking pan.
Let roast for 25 mins or until squash is tender. Then take squash out and set aside.
In the meantime, while the squash is roasting.
This is how you prepare the filling.
3 cloves of chopped garlic
2 diced shallots
1 pound of ground turkey
2 cups spinach
1/2 cup of sun dried tomatoes
1 tablespoon tomato paste
1/2 cup of tomato sauce
1 teaspoon paprika
Sauté the diced shallots and garlic on a pan.
Then add the ground turkey, cook for 5 minutes. Add the spinach, sundries tomatoes, paprika, tomato paste and tomato sauce. Cook an additional 10 minutes or until turkey is fully cooked.
Then add your filling inside the scooped out portions of the squash.
Garnish with pecans and goat cheese (optional).