Have you ever had acorn squash before? I hadn’t. But I love all the other squashes that I’ve tried, so who am I to discriminate? It didn’t disappoint.
This tasty dish has fall written all over it. It has cinnamon, apple, acorn squash, and it’s made in a crock pot. Even thought we are smack in the dead of winter, I’m still enjoying this winning recipe.
1 medium acorn squash
1 pound ground turkey
1 cup craisins (or raisins)
1 Granny Smith apple, chopped into small pieces
1/4 cup chopped pecans
1/2 onion, diced
1 teaspoon cinnamon
1 teaspoon nutmeg
1. Brown the ground turkey on the stove. When it is almost finished, add the onions, apples, cinnamon, and nutmeg. Continue to cook on low heat, stirring often, until the turkey is fully cooked and the apples are soft. This should take about 7 minutes and your kitchen will smell amazing!
2. Remove pan from heat, add the craisins and pecans, and mix to combine.
3. Pour a cup of water into your empty crock pot.
4. Cut the acorn squash in half and scoop out the seeds and guts. Place both halves in the crock pot, cut sides facing up.
5. Carefully spoon the turkey mixture into the squash halves.
6. Cover and cook on low for 4 hours.
You won’t be disappointed with this dish. You will, however, find that you have a ton of the turkey mixture leftover. I actually find that the acorn squash to turkey ratio is a little off with this recipe anyway. We usually only eat half of the acorn squash with the turkey filling and then save the other half for leftovers. Even then, we still have more turkey filling left! It’s a good thing it’s delicious on it’s own. We never have a problem finishing it. Just be prepared to have extra!
My Paleo CrockPot