November 2014 Seasonal Recipe

Turkey Stuffed Golden Acorn Squash    Serves 4

Ingredients:

2 - golden acorn squash

3/4 lb - ground turkey

1 Tbsp - Pastamore Roasted Garlic Grapeseed Oil

1/4 cup - dried cranberries

1/2 medium - onion

1 Tbsp - fresh sage, minced

As needed - Pastamore Fig Balsamic Vinegar

As needed - vegetable oil

To taste - salt and black pepper

Directions:

1. Preheat oven to 375ºF. Cut squash in half from top to bottom. Remove seeds using a spoon and lightly oil flesh with vegetable oil. Place the squash cut side down on a baking dish or pan and place into the oven. Cook for 30 minutes or until the squash is fork tender. Set to the side to cool.

2. Heat a large frying pan on the stove over medium-high heat. Add enough vegetable oil to the pan to keep the turkey from sticking. Dice the onion into 1/4" x 1/4" pieces. Add the onion to the pan and cook until translucent. Add the ground turkey. Cook until a minimum internal temperature of 165ºF is reached, and season to taste with salt and black pepper.

3. Add the Pastamore Roasted Garlic Grapeseed Oil and dried cranberries. Season to taste with salt and black pepper and heat until warm.

4. Scrape out the squash into the pan with the turkey and add the sage being sure to reserve the squash shell. Mix until all ingredients are evenly spread.

5. Place the squash mixture back into shells and plate. Garnish with a generous drizzle of  Pastamore Fig Balsamic Vinegar.