Food & Wine
- Published on Wednesday, 14 October 2009 05:04
- Written by Los Altos Town Crier
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• 2 medium acorn squash
• 1 pound ground turkey
• 1 red onion, diced
• 1 teaspoon olive oil
• 1 teaspoon ground cumin
• 1/4 teaspoon chipotle powder
• 1/2 cup cranberries, dried
• 4 ounces goat cheese, crumbled
Preheat oven to 400 F. Split each acorn squash in half, using sharp knife. Scoop out seeds and pulp from center of squash and place facedown in casserole dish. Add water to casserole dish until it reaches 1/4 inch up side of squash.
Roast 30 minutes to an hour, depending on size and ripeness of squash, until tender. Heat oil in large skillet or sauté pan. Sauté onion until tender, approximately 1-2 minutes. Add ground turkey and spices. Brown turkey until cooked through. Add dried cranberries in final 2-3 minutes of cooking.
To assemble, flip roasted squash over and stuff turkey mixture into seed cavity. Top with goat cheese and serve warm.
Makes 4 generous servings.