STUFFED BUTTERNUT SQUASH

A Fall Favorite...

First I skinned and hollowed out butternut squash, using the bottom portion like a little cup is easiest and saving the top portion which is solid for another day. Then I put them in a baking dish with about 3/4inch of water in the pan and in the squash cups. I also drizzled the whole thing with olive oil and green apple balsamic and dropped a handful of fresh chopped garlic chunks into the squash cups. I let this bake at 400 degrees until I could put a fork through which took about 35-40 minutes.

Next step was making the filling by pan cooking ground turkey seasoned with sea salt and black pepper. Then once the turkey was almost completely cooked through (very little pink left) I added in thinly sliced yellow onion, chopped apples, the same green apple balsamic, rosemary, thyme, and sage. I cooked this through and melted in some sharp white cheddar with a little half and half to make it creamy.

Lastly I pulled the squash from the oven, carefully dumped out the liquid, and added the garlic pieces to the turkey mixture for a couple minutes. Then I filled the squash cups with the turkey mixture and topped with Parmesan cheese and returned it to the oven for about 5 minutes until the cheese on top became crispy.