Stuff roasted squash with a sweet-savory combination of ground turkey, sage, apples, cranberries, and pecans for the ultimate holiday side dish.
These butternut squash boats would make a beautiful and festive addition to your holiday table, but you can also enjoy them as a fun weeknight dinner! Brown the turkey and other fillings on the stovetop while the squash roasts, then fill them up, broil for a few minutes, and serve!
Many stuffed butternut squash recipes out there use sausage, which is often made with added salt and preservatives. To keep things Paleo, we used ground turkey and seasoned it with garlic, onions, fresh herbs, spicy red pepper, and fennel seeds to create a similar taste profile.
To balance out the savory flavors, we added diced apples and dried cranberries to the mix. We finished the filling with baby spinach, which works great because it wilts quickly. Feel free to roughly chop the spinach if you want smaller pieces, or even substitute with kale—just be sure to cook a few minutes longer so it gets nice and tender.
When your butternut squash halves are done roasting, scoop out the insides and leave just enough room to hold the “boats” together. Save the squash you scooped out for other recipes, like this cauliflower risotto or this Thanksgiving stuffing!
Once you fill the squash evenly with the stuffing, transfer them back to the oven, set to broil and cook a few more minutes, or until bubbly. Serve with more fresh herbs, and enjoy!
Tip: Want to sneak in more veggies? Mushrooms, chopped Brussels sprouts, or even riced cauliflower would all make delicious additions to the filling.