I have my oven back FI.NAL.LY. The kitchen renovations are coming along nicely and we finally have power to one of our ovens. Next up is reconnecting the gas so that we have a stove again. It’s about time because it is CHILLY out there. Winter is coming and I’d like to NOT be cooking on a camping stove outside anymore. LOL. It hasn’t been terrible, to be honest. I’ve had to get super creative with recipes and changing up faves to accommodate our not so accommodating situation.
I did a poll on my IG stories whether I should post the squash first or the cupcakes (both made last night). Stuffed acorn squash won the battle, but don’t worry, cupcakes are coming in hot tomorrow. I gotchu.
This recipe is brought to you by a holiday here in Canada, a lack of groceries, and a current obsession with raisins. Two kgs of raisins purchased a week ago and I swear they’re almost all gone. I CAN’T STOP. HELP.
The recipe is below. I did two variations, one with turkey and the other using mushrooms as the ‘meat’. These will not disappoint. It’s like eating a crisp Fall day. We love this.
- 2 acorn squash (cut in half and seeds removed)
- 2 t cinnamon
- 2 T avocado oil
- 1 pack of ground turkey (or 2.5 cups chopped brown bella mushrooms)
- 1 medium yellow onion (diced)
- 1 cup leeks (chopped)
- 2 macintosh apples (chopped)
- 3 large cloves garlic (minced)
- 2 T coconut aminos
- 1 zucchini (diced)
- 1/2 cup mushrooms (chopped and if using turkey)
- 1 large bunch Swiss chard (stems removed and roughly chopped)
- 1/2 cup raisins
- 1/2 chopped pecans
- salt and pepper to taste
- 1/2 tsp ground sage
- 1 t dried rosemary
- 1 t dired thyme
- 1 t paprika
- 1/4 t red pepper flakes (optional)
Yields 4 servings.
Preheat oven to 400 F. Place acorn squash halves on a cookie sheet and brush cut side with oil, sprinkle with salt, pepper and 1 t cinnamon. Bake in oven cut side up until fork tender (30-40 mins).
In a large skillet, fry ground turkey and mushrooms (or just mushroom if using vegan method), onion, and garlic, seasoning with salt and pepper to taste. Cook until meat has cooked and onion is translucent. Add leek, apple, zucchini and seasoning (rosemary, sage, thyme, paprika , red pepper flakes and cinnamon) and cook until softened. Add raisins, pecans, swiss chard and salt and pepper to taste. Remove squash from oven, will each half with mixture and serve.