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Shannon's Stuffed Delicata Squash
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Prep Time:
20 minutes
Cook Time:
38 minutes
Total Time:
58 minutes
Delicata squash stuffed with goat cheese, turkey, Mexican saffron, chard, and veggies, broiled to perfection for a vibrant autumn meal.
Ingredients:
  • 2 delicata squash, halved lengthwise and seeded
  • 2 tablespoons olive oil
  • 0.5 sweet red onion, chopped
  • 2 stalks celery, diced
  • 1 pound ground turkey
  • 1 tablespoon crumbled cooked bacon
  • 2 garlic cloves, minced
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground cumin
  • 1 teaspoon safflower (Mexican saffron)
  • sea salt to taste
  • 1 bunch rainbow chard, stemmed and chopped
  • 0.25 cup vegetable broth, or as needed
  • 1 (4 ounce) log crumbled goat cheese
  • 1 teaspoon saffron
  • 0.5 cup panko bread crumbs
  • 2 tablespoons butter, melted
Instructions:
  • Preheat your oven to a toasty 350 degrees F (175 degrees C).
  • Arrange the squash halves cut side-down in a shallow baking dish filled with 1/2 inch of water.
  • Roast in the hot oven until easily pierced with a fork, 20 to 30 minutes.
  • In a 12-inch skillet over medium heat, heat 2 tablespoons of oil. Sauté the onion and celery until the onions are translucent, about 5 minutes. Next, add turkey, bacon, garlic, turmeric, cumin, saffron, and sea salt. Cook until the turkey is no longer pink, approximately 6 minutes. Then, add chard and the right amount of broth to create steam. Cook until the chard is wilted and the liquid has evaporated, about 4 minutes.
  • Remove any excess liquid from under the squash, then flip the squash over with the cut side facing up. Evenly spread goat cheese onto each half of the squash and fill the cavities with the turkey mixture.
  • Gently mix bread crumbs and butter in a bowl, then evenly sprinkle over the squash halves. Preheat the broiler with the oven rack about 6 inches away from the heat source.
  • Place the squash back in the oven and broil until the bread crumbs are golden brown, about 3 to 5 minutes. Keep a close eye on it.

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