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Amazing 3-Step Turkey-Stuffed Butternut Squash

Turkey-Stuffed Butternut Squash
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Transform your leftover turkey into a comforting and flavorful meal with this Turkey-Stuffed Butternut Squash. This recipe balances deep, traditional flavors with a fresh approach, perfect for a satisfying dinner.

Ingredients

Scale
  • 1 medium butternut squash
  • 2 cups cooked turkey, shredded or diced
  • 1/2 cup cooked wild rice or brown rice
  • 1/4 cup dried cranberries
  • 1/4 cup chopped pecans or walnuts
  • 2 tablespoons chopped fresh sage
  • 1 tablespoon olive oil
  • 1/4 cup chicken or vegetable broth
  • Salt to taste
  • Black pepper to taste

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Carefully slice the butternut squash in half lengthwise. Scoop out the seeds and stringy pulp.
  3. Rub the cut surfaces of the squash with olive oil, salt, and pepper. Place the halves cut-side down on a baking sheet.
  4. Roast for 30 to 40 minutes, or until the squash is tender when pierced with a fork. Remove from the oven and let cool slightly.
  5. While the squash roasts, prepare the stuffing. In a bowl, combine the cooked turkey, cooked rice, dried cranberries, pecans, fresh sage, broth, salt, and pepper. Mix gently.
  6. Increase the oven temperature to 425°F (220°C).
  7. Flip the roasted squash halves cut-side up. Divide the turkey stuffing evenly between the two halves, mounding it slightly.
  8. Return the stuffed squash to the oven. Bake for an additional 10 to 15 minutes, until the stuffing is heated through and the edges of the squash are lightly browned.
  9. Serve warm.

Notes

  • You can substitute other nuts or dried fruit based on what you have available.
  • If your turkey is dry, add a splash more broth to the stuffing mixture for moisture.
  • This recipe works well with leftover roasted vegetables mixed into the stuffing too.

Nutrition

Find it online: https://spoonsprout.com/turkey-stuffed-butternut-squash-leftover-dinner/