Roasted Acorn Squash with Turkey Sausage, Peppers, and Goat Cheese
- Number of Servings: 6
Ingredients
For the turkey sausage:2 tsp. thyme leaves2 tsp. rubbed sage2 tsp. kosher salt, plus more to taste1 tsp. freshly cracked black pepper, plus more to taste1/4 tsp. cayenne pepper1 lb. lean ground turkeyFor the acorn squash and vegetables:3 acorn squash, cut in half3 tbsp. olive oil1 1/2 tsp. fine sea salt, plus more for seasoning1 tsp. freshly cracked black pepper, plus more for seasoning1 tbsp. unsalted butter2 c. 1-inch-sliced green cabbage1 red bell pepper, seeded and cut in 1/4-inch-wide strips1 yellow bell pepper, seeded and cut in 1/4-inch-wide strips1/2 large sweet onion, cut into 1/4-inch slices1 tbsp. minced garlic4 oz. soft goat cheese (about 1/2 c.)2 tbsp. chopped flat-leaf parsley for garnish
Directions:
To make the turkey sausage, combine the thyme, sage, salt, pepper, and cayenne in a medium bowl. Add the turkey and mix well. Cover and refrigerate for 8 to 24 hours. To prepare the squash, preheat the oven to 375 degrees. Trim the ends off the squash so that it will sit flat. Scrape the seeds and membranes from inside the squash halves (if you go through the end, don't worry). Separate the seeds from the membranes and rinse well. Dry the seeds with a paper towel. Place the squash halves cut side up on a baking sheet, drizzle with 2 tbsp. olive oil, and sprinkle with 1 tsp. of the salt and the pepper. Place the seeds on a separate baking sheet or prepare a separate foil sheet for them to roast on. Place the squash and the squash seeds in the oven.
Roast the squash for 30 to 35 minutes, or until golden around the edges and a knife can be inserted easily into the flesh. Remove from the oven but leave the squash on the baking sheet. Stir the seeds every 5 minutes and check them for doneness after 15 to 20 minutes; you want them to be crisp and golden brown. Remove from the oven and sprinkle the seeds with the remaining 1/2 tsp. salt.
Heat a large skillet over medium-high heat and pour in the remaining 1 tbsp. olive oil. When hot, add the turkey, making sure to leave large chunks, about 1 inch across. Let the chunks brown, then turn and cook through, 8 to 10 minutes. Transfer to a plate and keep warm. In the same pan, melt the butter over medium-high heat. Add the cabbage and cook until it starts to color and wilt, about 4 minutes. Add the peppers and onion and cook for 6 to 8 minutes, until the onions are soft and the peppers are still a little al dente. Add the turkey and the garlic. Cook for 2 to 4 minutes more to blend the flavors. Adjust the seasoning with salt and pepper if necessary. Turn the oven to a low broil. Divide the turkey mixture among the squash halves. Crumble the goat cheese over the tops, sprinkle with the roasted squash seeds, and place under the broiler just until the cheese is warm. Garnish with a bit of parsley and serve immediately.
Serving Size: 6 halves
Number of Servings: 6
Recipe submitted by SparkPeople user JAZZY220.
To make the turkey sausage, combine the thyme, sage, salt, pepper, and cayenne in a medium bowl. Add the turkey and mix well. Cover and refrigerate for 8 to 24 hours. To prepare the squash, preheat the oven to 375 degrees. Trim the ends off the squash so that it will sit flat. Scrape the seeds and membranes from inside the squash halves (if you go through the end, don't worry). Separate the seeds from the membranes and rinse well. Dry the seeds with a paper towel. Place the squash halves cut side up on a baking sheet, drizzle with 2 tbsp. olive oil, and sprinkle with 1 tsp. of the salt and the pepper. Place the seeds on a separate baking sheet or prepare a separate foil sheet for them to roast on. Place the squash and the squash seeds in the oven.
Roast the squash for 30 to 35 minutes, or until golden around the edges and a knife can be inserted easily into the flesh. Remove from the oven but leave the squash on the baking sheet. Stir the seeds every 5 minutes and check them for doneness after 15 to 20 minutes; you want them to be crisp and golden brown. Remove from the oven and sprinkle the seeds with the remaining 1/2 tsp. salt.
Heat a large skillet over medium-high heat and pour in the remaining 1 tbsp. olive oil. When hot, add the turkey, making sure to leave large chunks, about 1 inch across. Let the chunks brown, then turn and cook through, 8 to 10 minutes. Transfer to a plate and keep warm. In the same pan, melt the butter over medium-high heat. Add the cabbage and cook until it starts to color and wilt, about 4 minutes. Add the peppers and onion and cook for 6 to 8 minutes, until the onions are soft and the peppers are still a little al dente. Add the turkey and the garlic. Cook for 2 to 4 minutes more to blend the flavors. Adjust the seasoning with salt and pepper if necessary. Turn the oven to a low broil. Divide the turkey mixture among the squash halves. Crumble the goat cheese over the tops, sprinkle with the roasted squash seeds, and place under the broiler just until the cheese is warm. Garnish with a bit of parsley and serve immediately.
Serving Size: 6 halves
Number of Servings: 6
Recipe submitted by SparkPeople user JAZZY220.
Nutritional Info Amount Per Serving
- Calories: 332.9
- Total Fat: 17.2 g
- Cholesterol: 68.4 mg
- Sodium: 163.1 mg
- Total Carbs: 27.7 g
- Dietary Fiber: 4.3 g
- Protein: 21.3 g
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