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!
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
- 1/4 cup apple juice sweetened dried cranberries
- 4 oz peeled and cooked chestnuts, chopped
- Roast acorn squash – half, deseed, and bake face down at 350º for 45 minutes, or until tender. Set aside.
- Meanwhile heat up a tablespoon of olive oil over medium heat. Add onion and garlic and cook for 5 minutes.
- 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).
- Fill acorn squash, place in an ovenproof dish, and cover with foil. Bake for 15 more minutes at 350º.