Shannon's Stuffed Delicata Squash

Shannon's Stuffed Delicata Squash
  • 2 delicata squash, halved lengthwise and seeded
  • 2 tablespoons olive oil
  • 1/2 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
  • 1/4 cup vegetable broth, or as needed
  • 1 (4 ounce) log crumbled goat cheese
  • 2 tablespoons olive oil
  • 1 teaspoon saffron
  • 1/2 cup panko bread crumbs (optional)
  • 2 tablespoons butter, melted (optional)


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Place squash cut side-down on a shallow baking dish with about 1/2 inch water at the bottom.
  3. Bake in the preheated oven until fork-tender, 20 to 30 minutes.
  4. Heat 2 tablespoons oil in a 12-inch skillet over medium heat. Add onion and celery; cook and stir until onions are translucent, about 5 minutes. Add turkey, bacon, garlic, turmeric, cumin, safflower, and sea salt; cook and stir until turkey is no longer pink, about 6 minutes. Add chard and just enough broth to create steam. Cook until chard is wilted and liquid has evaporated, about 4 minutes.
  5. Drain any remaining liquid from under the squash. Flip squash cut side-up. Spread goat cheese equally over each squash half; fill cavities with the turkey mixture.
  6. Toss bread crumbs and butter together lightly in a bowl; spread evenly over the squash halves. Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
  7. Return squash to the oven and bake under the broiler, watching closely, until bread crumbs are golden brown, 3 to 5 minutes.

03/31/2018
Shannon's Stuffed Delicata Squash, recipe PT15M PT1H 5 455 calories

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