Acorn Squash with Cinnamon Spiced Turkey

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I hope everyone had a Happy Thanksgiving.  I did!  We kept it mellow spending some time outside and filling up on my turkey-coq au vin and pumpkin custard.  Yum!  I also put up our Christmas lights and decorations for Cia.  I love seeing the joy in her face as she feels the festive cheer.

As winter approaches and I embrace the festivities I am still cooking with fall flavors.  This dish is not my prettiest but it delivers in comfort and flavor.  I used cinnamon, nutmeg, and cloves to season ground turkey.  I added in red onion, garlic, dried cranberries, and cooked chestnuts, stuffing the mixture in a local acorn squash.  I’m never quite sure it I’m going to love cinnamon in savory dishes but in the end I always do.  Don’t hesitate to try this with leftover turkey from your Thanksgiving feast!

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Acorn Squash with Cinnamon Spiced Turkey

  • 1 acorn squash
  • olive oil
  • 1/2 lb ground turkey thighs (or use left over turkey)
  • 1 red onion, diced
  • 2 garlic cloves, diced
  • 1 small apple, peeled and diced
  • 1/2 tsp cinnamon
  • dash ground cloves
  • dash or two ground nutmeg
  • s&p
  • 1/4 cup apple juice sweetened dried cranberries
  • 4 oz peeled and cooked chestnuts, chopped
  1. Roast acorn squash – half, deseed, and bake face down at 350º for 45 minutes, or until tender.  Set aside.
  2. Meanwhile heat up a tablespoon of olive oil over medium heat.  Add onion and garlic and cook for 5 minutes.
  3. Add ground (or leftover) turkey and cook for a few minutes.  Stir in apple, cinnamon, cloves, nutmeg, cranberries, and chestnuts.  Season with s&p and continue to cook until turkey meat is just about cooked through (or 5 minutes for leftover turkey).
  4. Fill acorn squash, place in an ovenproof dish, and cover with foil.  Bake for 15 more minutes at 350º.

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