I have had a butternut squash sitting on my counter for over a week from my Field Goods bag. I had every intention of trying to make it into a stuffed butternut squash as you see in magazines and on Pinterest. Here’s the thing, some days it’s not that I’m lazy it’s that I run out of time in my day to make a beautiful looking meal. I never run out of time to make myself food, but just time for a good looking, perfecetly executed meal, and that’s quite alright. Beauty does not equate to deliciousness, so I compromised.
How did I compromise?
I put the butternut squash IN the stuffing instead of stuffing the butternut squash. You could call me a Top Chef, or you could call me a lazy cook, either way, I don’t care. Here’s what happened, I was on the phone with some friends while I was making this dish and overcooked the butternut squash so much so that it was too mushy to be stuffed and baked again. SO I had the brilliant idea of adding it to the skillet of stuffing and guess what? Best mistake I’ve made in the kitchen in a while. You’re welcome.
I have a few more recipes I wanted to share with you this week, but I think this one could honestly work as a Thanksgiving dish as it tasted like a sweet & savory stuffing. Dress it up with some dried cranberries, feta cheese, and/or walnuts to make it more fun and presentable for a Thanksgiving/Friendsgiving table.
I love this time of year for the food in my Field Goods Bag. I don’t love the impending snow but hey, that’s part of the deal with living upstate I suppose. Field Goods is weekly subscription produce delivery service. They deliver a bag of vegetables and fruit to our gym weekly (you can opt in and out as you see fit) and it’s based on seasonality and what is available locally.
When I get a butternut squash in my Field Goods bag I feel like I hit jackpot. I mostly feel like this because the bag is heavier and for whatever reason weight seems to dictate value in my head. I’d highly recommend subscribing to some type of produce delivery and/or farm share as you will always be prompted to eat seasonally and be introduced to new vegetables and fruit, win-win. If you are local to NY/CT check them out here.
Thank You Butternut Squash
Well, I would just like to thank the butternut squash for being so fun to say and so delicious to eat. I’d also like to thank it for having some great health benefits because after all, food is multidimensional.
While you may just eat food because it tastes good, food should also nourish you in some capacity whether mind, body, or soul. Here are a few of my favorite nutrition facts of butternut squash:
- Healthy source of carbohydrates (15-20g/cup)
- Good source of fiber (3g/cup)
- Rich in potassium (582 mg/cup)
- High in carotenoids which convert to vitamin A in the body
With that list, the butternut squash deserves a round of applause! Anywho, enjoy this recipe and enjoy the fact that you don’t have to do an extra step of stuffing the squash and hoping it looks as good as Martha Stewart’s, just not worth it!
Pro Tip: You can use pre-pureed butternut squash to save on time or even use canned pumpkin or sweet potato. Just make sure there is nothing added to it!
Bonus Pro Tip: microwave your butternut squash for 1-2 minutes before cutting it so that it’s easier to get a knife through, and safer!Print
- 1 medium butternut squash
- 4 slices bacon, chopped
- 1 lb ground turkey
- 1 red onion, chopped
- 4 cloves garlic, minced
- 1 red bell pepper, chopped
- 2 stalks celery, sliced
- 1–13.5 oz can chickpeas, drained
- 12 oz. cauliflower, riced (fresh or frozen)
- 1/2 tsp paprika
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp salt
- 1/4 tsp ground black pepper
- Optional: feta cheese, dried cranberries, walnuts
- Preheat oven to 400°F and line a baking sheet.
- Slice ends of butternut squash and then slice in half, scoop out seeds
- Place butternut squash face down on baking sheet and bake for 40-50 minutes or until soft and easy to scoop out of skin
- Meanwhile, in a large skillet, fry up bacon over medium heat, remove from skillet reserving bacon grease
- Add turkey and cook until brown.
- Add onions, peppers, celery, & garlic and saute until onions start to turn translucent.
- Add in chickpeas, cauliflower rice, and spices and stir to combine for about 3-4 minutes.
- Scoop butternut squash out of skin and add to skillet and mix until evenly distributed. Saute for an additional 3-5 minutes if you have time to let flavors meld together.
- Top with bacon and enjoy!
What are you serving up this year for Thanksgiving?
Pin Now, Unstuff Later