For me, stuffed squash has to have a ton of flavor and texture, otherwise it can taste like bland mush. This one packs in the flavor, texture, and nutrition. Sweet, creamy squash gets stuffed with a warm curried turkey and kale mixture with bits of sweet cranberries and crunchy nuts. Top it all off with some creamy, tangy goat cheese and caramelize it under the broiler for a killer weeknight meal.
Ingredient Highlight
Turkey! Is a great source of iron, B vitamins, zinc, selenium, and potassium. It also contains tryptophan, which helps with serotonin production (our happy neurotransmitter). Always opt for turkey with higher % fat – turkey thighs contain higher amounts of minerals than the breast (and has more fat and flavor).
Servings 4 People
Prep Time 10 minutes 
Cook Time 40 minutes Ingredients
- 2 delicata squash, halved lengthwise, seeds removed
- 3 tbsp olive oil, divided
- 2 tsp kosher salt, divided
- 1 lb ground turkey
- 1 tbsp curry powder
- 1 bunch kale, stems removed, chopped
- 1 ½ tbsp soy sauce or tamari
- 1 tbsp apple cider vinegar
- ½ cup toasted nuts, chopped*
- ½ cup dried cranberries, chopped
- ½ cup crumbled goats cheese
- Lemon wedges
- *I love this with toasted pecans, but you can use any toasted nut or toasted pumpkin seeds.
- Note: the filling will taste pretty salty on it’s own, but is perfect paired with the squash which needs salt to bring out it’s flavor. If you are sensitive to salt, reduce to 1 tablespoon soy sauce.
Instructions
- Preheat the oven to 400F. Line a baking sheet with parchment paper. Add your squash to the baking sheet, cut-side-up. Drizzle 1 tablespoon olive oil into the scooped out squash and sprinkle with about 1 teaspoon salt. Use your fingers to rub the oil and salt all over the squash (including the skin). Flip the squash over (so the cut side is down), then transfer to the oven for 30-40 minutes, or until the squash is cooked through and easily pierced with a knife (this will vary depending on size).
- In a large skillet over medium-high heat, add the remaining 2 tablespoons olive oil and turkey. Start breaking it up into chunks and spread into an even layer. Sprinkle the remaining 1 teaspoon salt all over the turkey. Let cook for 3 minutes, undisturbed, then continue to break up into small chunks and cook until cooked through, stirring occasionally, about 2 more minutes.
- Reduce the heat to medium-low, add in the curry powder and cook for 30 seconds, stirring often. Add in the kale, soy sauce, and vinegar and cook until the kale is wilted, stirring often, about 3 minutes. Stir in half of the nuts and half of the fruit.
- Flip the baked squash so they are cut-side-up. Divide the turkey mixture between each squash (if you have some leftover, save it for rice bowls or more squash). Top with goat cheese then broil them in the oven until the cheese is lightly browned on top, about 2 minutes (keep an eye on it!). Top with remaining nuts and fruit and a squeeze of lemon.
Items you can prep ahead (optional)
- Prep your squash + roast it
- Toast ½ cup nuts
- Chop 1 bunch kale
- Chop cranberries + nuts
Substitutions:
- To make vegetarian, substitute the turkey with two cans of drained chickpeas.
- To make vegan, see above + skip the goat cheese and top with a squeeze of lemon.
- You can use any squash here that you like to stuff – acorn squash would work great.
- Substitute ground chicken for the turkey.
- Use any dried fruit in place of cranberries (raisins, dates, apricots).
- I love the goat cheese here, but you could totally use feta cheese.
Storage:
- Store leftovers in an airtight container in the fridge for up to 4 days.
- Freeze leftover filling for up to 2 months.
- You could freeze the stuffed squash for up to 2 months. Let it defrost in the fridge and reheat in the microwave.
Leftovers + Repurposing:
- Warm up leftover stuffed squash in the microwave until warmed through. Top with a squeeze of lemon and some herbs if you have them.
- Repurpose leftover filling by adding them to rice bowls with avocado.
- Chop up the leftover stuffed squash and mix it with some crunchy fennel and a squeeze of lemon to convert it into a salad.
