If you’re like me you’re still working through a tub of leftover Thanksgiving turkey. Don’t get me wrong, I love it, but I’m still trying to figure out how to use it up. This recipe was a good one – my giant stack of poultry diminished and we were left fed and happy. We’re big curry lovers in my house, and I have a deep seeded need to cover things in shredded cheese, so it worked out.
The spice from the curry powder, as well as some garlic, cinnamon, and black pepper gives it some kick. The raisins accentuate the natural sweetness of the squash and the sharp cheddar feeds my love of all things cheese. Go grab your rapidly aging turkey and give this a try!
Turkey Stuffed Acorn Squash with Curry and Cheddar
* serves two
1 acorn squash
1 cup cooked turkey (or chicken)
1/4 cup chicken or vegetable stock (or water)
1/4 cup cheddar cheese
1 tsp. earth balance or oil
2 garlic cloves
1 tsp. curry
1/4 tsp. black pepper
1/8 tsp. cinnamon
salt to taste
1.)Heat oven to 400*F.
2.) Cut squash in half lengthwise and scoop out insides with a spoon. Cut a small sliver of the skin off the bottom of each half (so it will stand up easily when flipped over). Place the halves cut-side down in a baking dish, and pour enough water to come up half an inch or so on the squash. Bake for 45 minutes, or until tender.
3.) Meanwhile, heat a small pot to medium low heat. Add earth balance. Cook garlic for one minute, then add curry, cinnamon and black pepper. Cook another one minute, then add the stock. Stir in raisins and turkey. Keep warm over low heat, covered. Taste and add salt if needed.
4.) When the squash is baked remove from the oven and drain the water. Flip them over so the cut side is facing up. Sprinkle the inside of each half with a bit of salt. Spoon in the turkey mixture evenly. Top with cheddar cheese and bake until melted, about five minutes. You can also broil it, just watch it carefully.
5.) Optional: make sure your puggle doesn’t steal your squash as you’re photographing it.