This simple fall meal is easy, packed with nutrients, and flavour. Sweet roasted delicata squash is filled with savoury ground turkey, spinach, garlic and fresh sage, then finished with pomegranate and crispy sage. Great for meal prep, or a quick weeknight meal!
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Ingredients
2 medium delicata squash
1 tbsp extra virgin olive oil
½ tsp sea salt, divided
1 tbsp ghee
8 fresh sage leaves
1 lb ground turkey thigh
4 green onions, thinly sliced
3 garlic cloves, minced
4 cups baby spinach
⅓ cup pomegranate arils, optional
Servings4
Prep Time
15 Minutes
Cook Time
35 Minutes
Total Time
50 Minutes
Instructions
Preheat oven to 425°F and line a baking sheet with parchment paper.
Cut the delicata squash in half lengthwise and scoop out the seeds. Brush with olive oil and season with ¼ teaspoon salt. Place cut side down on the prepared baking sheet and roast for 20 to 25 minutes, or until tender and golden.
Meanwhile, heat the ghee in a large skillet over medium heat. Add the sage leaves and cook for 30 to 60 seconds, or until crisp. Transfer to a plate and set aside.
Increase heat to medium high. Add the ground turkey and cook for 7 to 8 minutes, breaking it into small pieces as it cooks, until browned and cooked through.
Add the green onions and garlic and cook for 1 to 2 minutes. Add the spinach and cook for another 2 to 3 minutes, or until wilted. Season with the remaining salt and black pepper.
Turn the roasted squash cut side up and divide the turkey mixture evenly among the squash halves. Return to the oven for 5 minutes, or until heated through.
Garnish with pomegranate arils and crispy sage. Serve warm.
Tip
Delicata squash has thin, edible skin, so there is no need to peel it. Simply give the squash a good wash before cutting and roasting.
