Ingredients
- 2 delicata squash, halved lengthwise and seeded
- 2 tablespoons olive oil
- ½ sweet red onion, chopped
- 2 stalks celery, diced
- 1 pound ground turkey
- 1 tablespoon crumbled cooked bacon
- 2 garlic cloves, minced
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon safflower (Mexican saffron)
- sea salt to taste
- 1 bunch rainbow chard, stemmed and chopped
- ¼ cup vegetable broth, or as needed
- 1 (4 ounce) log crumbled goat cheese
- 2 tablespoons olive oil
- 1 teaspoon saffron
- ½ cup panko bread crumbs (Optional)
- 2 tablespoons butter, melted (Optional)
Why This Dish Is A Crowd Favorite
Practical Cooking Tips
- Roast the squash halves until they are tender but still hold their shape to avoid mushiness.
- If you want extra flavor, try adding fresh herbs like thyme or sage to the filling before baking.
Step 1
Lightly heat your oven to 350°F (175°C). Place the squash halves cut side down in a shallow baking dish with about half an inch of water at the bottom. Pop it in the oven and bake until the squash is fork-tender, which usually takes around 20 to 30 minutes.
Step 2
While the squash is baking, warm up 2 tablespoons of oil in a large skillet over medium heat. Toss in the onion and celery and cook, stirring occasionally, until the onions turn translucent—about 5 minutes. Next, add the turkey, bacon, garlic, turmeric, cumin, safflower, and a pinch of sea salt. Keep cooking and stirring until the turkey loses its pink color, around 6 minutes.
Step 3
Add the chard to the pan along with just enough broth to create some steam. Cook everything together until the chard wilts and the liquid evaporates, which should take about 4 minutes.
Step 4
Once the squash is done, carefully drain any water left in the baking dish. Flip the squash so the cut side is facing up. Spread goat cheese evenly over each half, then spoon the turkey mixture into the cavities.
Step 5
Mix the bread crumbs and butter lightly in a bowl. Sprinkle this mixture evenly over the stuffed squash. Move your oven rack about 6 inches from the heat source and turn on the broiler. Place the squash back in the oven and broil, keeping a close eye on it, until the bread crumbs turn golden and crispy—this should take 3 to 5 minutes.
