Shannon's Stuffed Delicata Squash
Description
Stuffed with goat cheese, turkey, Mexican saffron, chard, and more veggies, delicata squash is lightly broiled to make a colorful fall dish.
Ingredients
•
2 delicata squash, halved lengthwise and seeded
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2 tablespoons olive oil
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1/2 sweet red onion, chopped
•
2 stalks celery, diced
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1 pound ground turkey
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1 tablespoon crumbled cooked bacon
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2 garlic cloves, minced
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1 teaspoon ground turmeric
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1 teaspoon ground cumin
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1 teaspoon safflower (Mexican saffron)
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sea salt to taste
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1 bunch rainbow chard, stemmed and chopped
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1/4 cup vegetable broth, or as needed
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1 (4 ounce) log crumbled goat cheese
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2 tablespoons olive oil
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1 teaspoon saffron
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1/2 cup panko bread crumbs
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2 tablespoons butter, melted
Directions
1
Preheat oven to 350 degrees F (175 degrees C).
2
Place squash cut side-down on a shallow baking dish with about 1/2 inch water at the bottom.
3
Bake in the preheated oven until fork-tender, 20 to 30 minutes.
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.
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.
6
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.
7
Return squash to the oven and bake under the broiler, watching closely, until bread crumbs are golden brown, 3 to 5 minutes.