Gourmet Holiday Turkey in Roasted Acorn Squash Bowl
This menopause-friendly dish offers a creative way to combine a traditional holiday stuffing with a beautiful roasted acorn squash, adding both flavor and presentation. The combination of mixed grains, herbs, and savory turkey dressing makes it a warm and nutritious option, perfect for festive meals.
Equipment
- Baking sheet for roasting the squash
- Parchment paper to prevent sticking
- Large skillet for cooking quinoa and wild rice
- Mixing bowl
- Measuring cups and spoons
- Knife and cutting board
- Garlic press optional, for minced garlic
- Spoon or ladle for stuffing the squash
- Oven
Ingredients
Acorn Squash Bowls
- 2 large acorn squash halved and seeds removed
- 1 tbsp olive oil
- ¼ tsp salt
- ¼ tsp black pepper
Mixed-Grain Stuffing
- ½ cup quinoa or farro for added texture
- ½ cup wild rice
- 1 tbsp olive oil
- 1 medium onion diced
- 2 cloves garlic minced
- 1 celery stalk diced
- 1 small apple chopped; with skin for added fiber
- ¼ cup dried cranberries unsweetened
- ¼ cup walnuts roughly chopped, optional
- 1 tsp dried sage
- 1 tsp thyme
- ¼ tsp cinnamon
- 1 ½ cups vegetable broth low sodium
- Salt and pepper to taste
Optional Topping
- 2 tbsp pumpkin seeds or sunflower seeds
Instructions
Prepare the Squash Bowls:
- Preheat the oven to 400°F (200°C).
- Brush the inside of the squash halves with olive oil and sprinkle with salt and pepper.
- Place the squash halves cut side down on a baking sheet lined with parchment paper.
- Roast for 35-40 minutes until tender and the edges are caramelized.
Cook the Grains:
- Rinse the quinoa and wild rice thoroughly under cold water.
- Cook the quinoa and wild rice separately according to package instructions, using vegetable broth for added flavor.
Sauté the Aromatics and Vegetables:
- In a large skillet, heat 1 tbsp olive oil over medium heat.
- Add the onion, garlic, and celery, and sauté until soft (about 5 minutes).
- Stir in the apple, dried cranberries, sage, thyme, and cinnamon, cooking for 2 more minutes to meld the flavors.
Combine the Stuffing:
- Mix the cooked quinoa, wild rice, and sautéed vegetables in a large bowl.
- Add walnuts and season the mixture with salt and pepper to taste.
Assemble and Bake:
- Remove the roasted squash from the oven and carefully flip them right side up.
- Fill each squash half with the mixed-grain stuffing.
- Sprinkle optional pumpkin or sunflower seeds on top for crunch.
- Bake for another 10-15 minutes at 375°F (190°C) to warm everything through.
Notes
Cooking Tips
- For added phytoestrogens: Add a tablespoon of ground flaxseed to the stuffing before baking.
- To enhance sweetness: Drizzle a bit of honey or maple syrup over the stuffing before serving.
- Storage tip: Leftovers keep well in the fridge for up to 3 days.
Nutritional Facts (Per Serving)
- Calories: ~280
- Protein: 7g
- Fiber: 6g
- Healthy Fats: Rich in omega-3s from walnuts and pumpkin seeds.
- Carbohydrates: 40g (from grains, apple, and squash)
Drink Pairing
- Non-Alcoholic: Sparkling water with a slice of citrus or herbal iced tea.
- Alcoholic: A light Chardonnay or a sparkling rosé.