SEATTLE — Thanksgiving is just a couple of weeks away! If you're still planning your menu Chef Tom Douglas has a dish that would look good and taste great on your table. He joined us from the Hot Stove Society kitchen.
Stuffed Acorn Squash (Serves 4)
Ingredients
- 2 Acorn squash, halved and seeded
- 1 lb ground turkey
- 1 sprig of sage, sliced thin
- 1/3 C whole fresh Cranberries
- 1 oz leek, sliced thin
- 1/2 apple, grated on a large box grater
- 3 oz melty cheese of your choice, we used bread cheese
- Grated Parmesan
- Crusty Bread cut into thick slices
Instructions:
- Preheat oven to 400 degrees
- Halve and seed your squash. Cut a small piece off the back of the squash so it can sit flat
- Place in a pan, skin side up, with about ½ inch of water in the bottom, put in over and cook for about 30 minutes or until fork tender
- While the squash bakes, make your stuffing. Add turkey, apple, leeks, cheese, sage, salt and pepper to a mixing bowl. Drizzle with olive oil and stir well to combine.
- Once the squash is tender, remove it from the oven and drain off the water. Fill the squash evenly with the stuffing mixture. Top with a couple of cranberries on each and a sprinkling of grated parmesan.
- Return to the oven and bake for an additional 25-30 minutes.
- Remove from the oven and drizzle with olive oil to finish. Serve with grilled crusty bread.
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