Roasted Acorn Squash with Turkey Sausage, Peppers and Goat Cheese
10/14/2013 12:36:00 PM
Now that I am re-looking at this recipe to do my blog...I am wondering if I messed something up? It says "Turkey Sausage" in the title...and then Lean Ground Turkey in the recipe. I am wondering if I should have bought Lean Ground Turkey Sausage?
Well - no matter - because this recipe was AWESOME!
It is one of the BEST RECIPES I have EVER cooked in Guy's book. Seriously, if you are going to do squash this fall - DO THIS RECIPE!
At first, I was worried about how to time everything out between the roasting of the seeds, the squash and the cooking of the turkey and the adding of the ingredients. BUT - here is the deal. If you start cooking your turkey RIGHT as you get the squash in the oven and just go through all of the steps - everything should come out at the same time.
The OTHER thing - I started roasting my seeds in the oven - but then they started exploding and popping all over the oven and I I developed this irrational fear that they were going to start a fire. SO, I got them out and finsished them in a pan and they still turned out good.
I am actually going to remake this one for my mother when we get together this weekend. She loves goat cheese and squash - so I think this will impress. I don't usually cook recipes so close together - I figure with this big ol project I am trying to do with cooking all of Guy's recipes from his book that I don't have time for repeats. BUT I have GOT to bust this one out again - so you know it has to be good.
Here' s the recipe. It's super easy (the hardest part is cutting the acorn squash - WOW that stuff is HARD!)
- 2 teaspoon(s) thyme leaves
- 2 teaspoon(s) rubbed sage
- 2 teaspoon(s) kosher salt, plus more to taste
- 1 teaspoon(s) freshly cracked black pepper, plus more to taste
- 1/4 teaspoon(s) cayenne pepper
- 1 pound(s) lean ground turkey
- 3 acorn squash, cut in half
- 3 tablespoon(s) olive oil
- 1 1/2 teaspoon(s) fine sea salt, plus more for seasoning
- 1 teaspoon(s) freshly cracked black pepper, plus more for seasoning
- 2 tablespoon(s) unsalted butter
- 2 cup(s) 1- inch- sliced green cabbage
- 1 red bell pepper, seeded and cut in 1⁄4- inch- wide strips
- 1 yellow bell pepper, seeded and cut in 1⁄4- inch- wide strips
- 1/2 large sweet onion, cut into 1⁄4- inch slices
- 1 tablespoon(s) minced garlic
- 4 ounce(s) soft goat cheese, (about 1⁄2 cup)
- 2 tablespoon(s) chopped flat- leaf parsley, for garnish
- To make the turkey sausage: In a medium bowl, combine the thyme, sage, salt, pepper, and cayenne. Add the turkey and mix well. Cover and refrigerate for 8 to 24 hours.
- To prepare the squash: Preheat the oven to 375 degrees F. Trim the ends off the squash so that it will sit flat. Scrape the seeds and membranes from inside the squash halves (if you go through the end, don't worry). Separate the seeds from the membranes and rinse well. Dry the seeds with a paper towel. Place the squash halves cut side up on a baking sheet, drizzle with 2 tablespoons of the olive oil, and sprinkle with 1 teaspoon of the salt and the pepper.
- Place the seeds on a separate baking sheet or prepare a separate foil sheet for them to roast on.
- Place the squash and the squash seeds in the oven. Roast the squash for 30 to 35 minutes, or until golden around the edges and a knife can be inserted easily into the flesh. Remove from the oven but leave the squash on the baking sheet.
- Stir the seeds every 5 minutes and check them for doneness after 15 to 20 minutes; you want them to be crisp and golden brown. Remove from the oven and sprinkle the seeds with the remaining 1/2 teaspoon salt.
- Heat a large skillet over medium-high heat and pour in the remaining 1 tablespoon olive oil. When hot, add the turkey, making sure to leave large chunks, about 1 inch across. Let the chunks brown, then turn and cook through, 8 to 10 minutes. Transfer to a plate and keep warm.
- In the same pan, melt the butter over medium-high heat. Add the cabbage and cook until it starts to color and wilt, about 4 minutes. Add the peppers and onion and cook for 6 to 8 minutes, until the onions are soft and the peppers are still a little al dente. Add the turkey and the garlic. Cook for 2 to 4 minutes more to blend the flavors. Adjust the seasoning with salt and pepper if necessary.
- Turn the oven to a low broil.
- Divide the turkey mixture among the squash halves. Crumble the goat cheese over the tops, sprinkle with the roasted squash seeds, and place under the broiler just until the cheese is warm. Garnish with a bit of parsley and serve immediately.