Stuffed Butternut Squash
 
Prep time
Cook time
Total time
 
Serves: 2
INGREDIENTS:
  • 1 small butternut squash (multiply as desired)
  • Filling
  • 3 thick rashers bacon, chopped (around 150 grams)
  • 1 cup cooked turkey, chopped
  • 2 tablespoons green onion, thinly sliced
  • ¼ - ½ cup white wine
  • Toppings
  • 1 - 2 tablespoons pomegranate airils
  • 2 tablespoons watercress (or other sharp green like arugula)
  • 1 teaspoon green onion, thinly sliced
DIRECTIONS:
  1. Preheat oven to 425°. Cut the butternut squash in half lengthwise, scoop the seeds out and place the halves cut side down on a parchment paper lined baking tray. Bake them for around 35 minutes, until the skin is golden brown and wrinkled.
  2. At the 20 minute mark place the bacon in a skillet on the stove over medium high heat. Once the bacon starts to render, about 4-5 minutes in, add in the turkey and green onion and continue to cook for 10 minutes, stirring often so the bottom doesn't burn. Once the pan starts to get dry and bits are sticking to the bottom add in a splash of wine (a couple tablespoons at a time) to deglaze the pan. The amount of wine needed depends on the type of skillet used and fat content in the bacon, a non-stick pan and very fatty bacon won't need much but a metal pan and leaner bacon will require more.
  3. Once the butternut squash is done place it on the counter (keep oven mitts on) and use a large fork or spoon to flip them over. Leave them aside for 2-3 minutes until cool enough to touch.
  4. Scoop out a bit more of the flesh so the cavity extends to the top and save it to add to smoothies, oatmeal, baking, soups or stews.
  5. Pile the filling into the halves and top with a sprinkle of pomegranate, watercress and green onion.
Recipe by Love from the Land at https://www.lovefromtheland.com/stuffed-butternut-squash/