Turkey and Sage ­Stuffed Acorn Squash with Roasted Brussels Sprouts

Ingredients

• Squash

  Winter, acorn, raw

  1 squash (4 inch dia) or 431g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Olive oil

  Salad or cooking

  2 tsp or 9g

• Garlic

  Raw

  2 cloves, minced or 6g

• Kale

  Raw

  2 cup, chopped or 134g

• Sage

  Freshdirect

  1 tablespoon or 2g

• Ground turkey

  Poultry food products, raw

  8 oz or 228g

• Curry powder

  Spices

  1 tsp or 2g

• Tomato paste

  Canned, without salt added

  1 can (6 oz) or 170g

• Brussels sprouts

  Raw

  ½ lb or 227g

• Onions

  Raw

  1 cup, chopped or 160g

Directions

1. Heat the oven to 400°F. Line a large rimmed sheet pan with parchment. Place the halved acorn squash cut side up, season lightly with salt and pepper, and roast until just starting to soften, about 20 minutes.
2. Meanwhile, warm half of the olive oil in a large skillet over medium heat. Add the onion and garlic with a pinch of salt and pepper and cook, stirring, until fragrant and the onion begins to soften, about 1 to 2 minutes.
3. Stir in the kale and sage; cook, stirring, until the kale is wilted and deep green, about 2 minutes. Remove from the heat and let cool slightly.
4. In a medium bowl, mix the ground turkey with curry powder, tomato paste, and a pinch of salt and pepper. Fold in the cooked vegetable mixture until evenly combined.
5. Divide the filling into two portions, shape each into a mound, and spoon into the roasted squash cavities on the sheet pan.
6. Toss the Brussels sprouts with the remaining olive oil and a pinch of salt and pepper, then spread on the same pan around the squash.
7. Roast until the turkey reaches 165°F internally, the squash is tender, and the sprouts are browned and tender, 25 to 30 minutes.