Recipe: Loaded Acorn Squash

Loaded acorn squash – a festive fall dinner. I spiced up some ground turkey and loaded some roasted squash. The perfect Sunday night dinner. Let’s get cooking!

Ingredients

• 2 small acorn squashes
• a tablespoon of canola oil
• 1 pound of ground turkey
• a tablespoon of salted butter
• 2 jalapeños
• 1/2 a white onion
• 1 teaspoon of chili powder
• a few dashes of tex-mex spice
• salt to taste

First, cut the acorn squashes in half and clean out. You’ll want to get all the seeds and stringy bits out before roasting them. Turn the oven on at 375 on roast. Line a baking sheet with parchment paper. Then, once the squash are clean, drizzle with the canola oil and season with salt. Lay them cut side down and roast for 25-35 minutes, until tender.

While the squash is cooking, get out a cast iron pan and get ready to make the loaded filling. Add the butter to a medium-low pan and then add in the ground turkey. Chop the jalapeños and onions, then add to the pan along with the spices. Add salt to taste. Mix well, breaking up the ground turkey as you go. Cook until the turkey is done (about 10-15 minutes).

You’ll want the onions translucent and some of the bits of ground turkey to caramelize.

Once the squash is done in the oven, lay it down cut side up on a white serving dish. Then, load with the cooked mixture.

Does it look so festive? It’s such a fun dish. Eat with fork and knife, yet don’t eat the skin.

Well, there you have it – one loaded acorn squash ready for your dinner table.

Happy cooking! Thanks so much for stopping by and I hope you’re having a great week.

Yahoo to a long weekend coming up – one of my favourites, Thanksgiving!