This delicious stuffed squash is loaded with cranberry relish, stuffing, turkey, and all your veggies; and it is SO good. You will be making this year after year!
Ingredients
For the Squash
- 3 acorn squashes or squash of choice, cut into halves
- 1 tablespoon butter, ghee, or oil
- Pinch fine sea salt
- Pinch black pepper
Everything Else
- 2 cups leftover turkey
- 2 cups Gluten-Free Stuffing
- 1/2 cup Cranberry Spice Relish
- 1 cup sautéed kale, or leftovers veggies of choice
- 1 cup roasted brussels sprouts, or leftovers veggies of choice
- 1/4 teaspoon thyme
- 1/4 teaspoon sage
- 1/4 teaspoon rosemary
- Pinch fine sea salt
- Pinch black pepper
- Gravy, for drizzling
Instructions
- Combine the melted butter, salt, pepper. Remove the seeds from the squash, and brush over the cavity of squash.
- Bake in a large roasting pan, cut side up, at 400 degrees F for 45 minutes to 1 hour, until squash is tender yet still holds its shape.
- Combine the stuffing, vegetables, cranberry relish, and turkey in a large bowl. Taste and season with sage, thyme, rosemary, salt and pepper as desired. Add in nuts if using.
- Fill the squash halves with stuffing. Fill them up a good amount and in a molded shape.
- Return to oven and bake, uncovered, for 10 more minutes.
- Serve hot!
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