Squash (especially butternut and spaghetti) is such a popular veg to work with. Spiralized, soups, replacing pasta with the fine angel hair like centre of a spaghetti squash – the possibilities are endless. The acorn squash doesn’t get as much attention but, damn it, who am I here to sit idle and not tell you all about how good it is. Y’all know I love me some butternut squash soup but HOLY HELL I am fully obsessed with acorn squash. It’s so simple to work with, and the flavour is amazing. The slightly dry, orange colored flesh of the acorn squash has a definite nut-like, buttery mild flavor. It can be prepared savoury or sweet and, because of its mild flavour, is a FAVE amongst foodies because it’s so versatile. They are best eaten when steamed or baked are usually pretty inexpensive, have a longer shelf life (as long as you keep them in a cool dark space) and will CHANGE YO LYFE. Ok, maybe not, but they are tasty and if you haven’t tried one, you should. Ok BYE.
I stuffed the acorn squash with a veggie and turkey mixture but you can totally adapt this recipe to your own diet/preferences.
Hope you’re all having a great week so far!
Sincerely,
Les x
Ingredients:
2-3 acorn squash
avocado oil
1 tray of ground turkey
2 cloves garlic minced
2 shallots finely diced
1 chopped red pepper
1 chopped yellow pepper
1 chopped zucchini
1 cup chopped mushrooms
2 cups chopped kale
1 can diced tomatoes (strained of juice)
1/2 cup veggie or beef broth
3 tbsps tomato paste
1 tsp cumin
2 tsp chili powder
1 tsp paprika
1/2 tsp onion powder
a few dashes of hot sauce
salt and pepper to taste
Method:
Preheat oven to 400. Cut the stem back on the acorn squash and lay it face down on that side so that you can have a flatter surface to cut on. Carefully cut the squash in half and scoop out the contents. Brush the squash with avo oil and sprinkle with a little salt, cumin and paprika. Bake on a parchment line baking sheet until fork tender. Depending on the size of your squash, this could take upwards of an hour, so budget your bake time wisely! I like to turn them sliced side down half way through the baking process to get a more evenly baked squash.
Fry turkey and break apart with the back of a spoon or spatula in a large wok. Once fully cooked, add garlic, shallots and tomato paste, mushrooms and peppers. Cook until peppers have softened. Then, add diced tomato, broth and spices. Once all veggies have softened and spices are well incorporated, add the kale and add lid letting the kale steam and soften for 5-7 mins. Mix well and spoon mixture into roasted acorn squash, garnish with avo or micro greens or cilantro. Prepare to pass out from pure bliss.
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