Shannon's Stuffed Delicata Squash

Stuffed with goat cheese, turkey, Mexican saffron, chard, and more veggies, delicata squash is lightly broiled to make a colorful fall dish.

• Preparation Time: 20 mins
• Cooking Time: 38 mins
• Total Time: 58 mins
• Calories: 302 Calories

Ingredients

• 2 tablespoons butter, melted
• 2 tablespoons olive oil
• 1 pound ground turkey
• 1 teaspoon ground cumin
• 2 stalks celery, diced
• 1 teaspoon ground turmeric
• sea salt to taste
• 2 garlic cloves, minced
• 2 delicata squash, halved lengthwise and seeded
• 1 teaspoon saffron
• 1 tablespoon crumbled cooked bacon
• 1 teaspoon safflower (Mexican saffron)
• 1 bunch rainbow chard, stemmed and chopped
• 1 (4 ounce) log crumbled goat cheese
• 0.5 cup panko bread crumbs
• 0.5 sweet red onion, chopped
• 0.25 cup vegetable broth, or as needed

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C).

Step 2

Place squash cut side-down on a shallow baking dish with about 1/2 inch water at the bottom.

Step 3

Bake in the preheated oven until fork-tender, 20 to 30 minutes.

Step 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.

Step 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.

Step 6

Return squash to the oven and bake under the broiler, watching closely, until bread crumbs are golden brown, 3 to 5 minutes.

Step 7

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.