It appears that with every passing year, I come up with a new delicata recipe….a tradition, if you will. Check out this Turkey Stuffed Delicata Squash from last year!
This year? It’s this gluten free, dairy free and paleo Turkey, Cranberry and Pecan Stuffed Delicata Squash, and it’s ready in just 30 minutes!
I first had delicata squash for the first time two years ago. I honestly don’t even remember how I heard about it! All that matters is that once I had it, the rest was history. With inside flesh akin to the consistency of acorn squash but with a sweeter flavor – AND an edible skin – delicata has become a fall staple in my kitchen.
The only problem with delicata? Okay, two problems?
- It’s season is apparently shorter than the blink of an eye. I’m only able to find them in October and November (hahaha so yes, you better believe I stock up with 5 at once #hoarder).
- It’s apparently not wildly popular or widely sold in most grocery stores. I find it easily at my local Trader Joe’s, have occasionally seen it at Earth Fare, and can get it somewhat regularly at my local farmer’s market, as well. However, it’s come to my attention that several people are unable to find it at their respective grocery stores.
But fret not, if you can’t find delicata or it’s fleeting season has passed, you can easily use any other squash in its place in this recipe.
Ahhh yes, THIS. RECIPE. What to say about this turkey, cranberry and pecan stuffed delicata squash, other than
- It will absolutely get your taste buds allllll primed up for the upcoming thanksgiving flavors
- It is so incredibly easy to throw together in a short 30 minutes
- It only requires 6 – SIX! – main ingredients
- It makes enough to feed a CROWD….or to ya know, make lunches for the whole week if you’re cookin’ for one (like me).
Without further adieu, I present to you: TURKEY, CRANBERRY AND PECAN STUFFED DELICATA SQUASH!
| Prep Time | 5 minutes |
| Cook Time | 30 minutes |
| Servings |
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- 3 delicata squash
- 1 lb organic ground turkey
- 1 yellow onion finely diced
- 4-5 stalks celery chopped
- 3 cloves garlic minced
- sea salt to taste
- Ground pepper to taste
- Dried thyme to taste
- Dried sage to taste
- 1/3 cup dried cranberries
- 1/3 cup pecans chopped
Ingredients
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- Preheat oven to 375F and line a baking sheet with parchment paper. Cut tops off of squash, cut in half lengthwise, and scoop out seeds. Spray with olive oil, lay cut side down on baking sheet and bake for 30 min. Once done, remove from oven and flip cut side up to allow steam to escape.
- Heat extra virgin olive oil or avocado oil in a large skillet over medium high heat. Add in ground turkey and cook until no longer pink, using a spatula to break up into crumbles. Season as desired (use however much you want - I never measure, oops!). Transfer to a bowl and set aside.
- Add more oil to skillet if needed, then add in onion, celery and garlic. Season with the same spices and cook until softened, 7 or so minutes. Add in dried cranberries, chopped pecans, and cooked turkey. Stir everything together, adjust seasonings and cook for 3-5 more minutes until cranberries soften.