Stuffed Butternut Squash
Stuffed Butternut Squash
Print Recipe
  • CourseMain Dish
Servings Prep Time
2 45 minutes
Servings Prep Time
2 45 minutes
Stuffed Butternut Squash
Stuffed Butternut Squash
Print Recipe
  • CourseMain Dish
Servings Prep Time
2 45 minutes
Servings Prep Time
2 45 minutes
Ingredients
  • 1 large butternut squash
  • 1 lb turkey diced
  • 2 tbsp organic virgin coconut oil
  • 1/2 onion diced
  • 1 clove garlic minced
  • 1/2 tsp Marjoram
  • 1 tsp Fennel seed
  • 2 apples (peeled, cored and chopped)
  • Himalayan Crystal Salt (to taste)
  • Black pepper (to taste)
  • 1/4 cup almonds chopped
Servings:
Instructions
  1. Preheat oven to 400 degrees F.
  2. Cut the squash in half lengthwise and remove the seeds. Place the squash face side down on a foil lined baking sheet. Place in the oven and bake for 40-45 minutes, until the squash is fork tender.
  3. While the squash is baking brown the turkey in a frying pan over medium high heat with some coconut oil.
  4. Add the onions and continue cooking until the onions are translucent, about 5-7 minutes.
  5. Add the apples and cook for an additional 5 minutes.
  6. Add the garlic, marjoram, and fennel seeds and cook for another 1-2 minutes, until fragrant. Season with salt and pepper to taste. Remove from the heat and set aside.
  7. When the squash is done cooking remove from the oven. Turn the squash right side up and scoop out some of the insides, making a trough. Take the scooped out squash and stir it into the turkey mixture.
  8. Spoon turkey mixture into the butternut squash halves, dividing equally. Top with the chopped almonds.
  9. Place the squash back in the oven and bake for an additional 15-20 minutes, until it begins to brown.
  10. Remove from the oven and serve!