Just discovered this deliciously sweet delicata squash! Wow! It’s amazing roasted, so why not stuff it with the goodness of ground turkey and brown rice? You don’t even have to peel it, the entire squash is edible! We used lots of sautéed veggies like chopped kale and bell peppers, herbaceous mint and cilantro, and a touch of heat from the sambal oelek (Thai red chili paste) and red curry paste to give this dish its fab flavor. Drizzle with a bit of spicy aioli if you’d like. It’s the final touch! Where to find this incredibly tasty gourd? Trader Joe’s, of course! Our go-to for just about everything!
Stuffing and roasting the delicata squash is a meal your entire family will rave over! Use the leftover turkey mixture for another meal — makes a great sauce for pasta!
They come in all shapes and sizes at Trader Joe’s. Choose the largest squash for this recipe. This is a seasonal gourd so run, don’t walk, to your nearest market!
I picked these evenly sized delicata squash at Trader Joe’s. Shop around for this awesome gourd. Otherwise, you can use butternut squash as a substitute.
Roast the delicata squash first, flesh-side down, before stuffing the squash and baking. It’s so sweet and the entire squash is edible so there’s no peeling!
Stuff the delicata squash with the ground turkey and brown rice mixture. The sautéed veggies along with the herbs and spices can stand alone, they’re that good!
The final result will blow your mind! It’s a colorful creation of pure yumminess!
- 2 large delicata squash
- Canola oil spray
- 2 large cloves garlic, minced
- 1 celery stick, finely chopped
- ½ onion, finely chopped
- 1 Thai red chili pepper, seeded and chopped (or jalapeño pepper)
- ½ red bell pepper, seeded and chopped
- ½ yellow bell pepper, seeded and chopped
- 4 oz. baby bella mushrooms, finely chopped
- 1 tablespoon fresh ginger, grated
- ¾ pound ground turkey
- ½ teaspoon Kosher salt
- ¾ cup cooked brown rice
- 2 cups frozen chopped kale
- For the Sauce:
- ½ cup light coconut milk
- 1 tablespoon Thai red curry paste
- 1 tablespoon sambal oelek (red chili paste)
- ¼ cup fresh cilantro, chopped
- ¼ cup fresh mint, chopped
- ½ lime, freshly squeezed
- For the Spicy Aioli:
- 3 tablespoons low-fat mayonnaise
- 1 tablespoon sambal oelek
- Preheat oven to 400 degrees. Microwave the whole delicata squash for 3 minutes. Remove and let cool. Cut the squash in half length-wise. Scoop out the seeds and place on a baking tray sprayed with canola oil cut side down. Spray the tops of the squash and sprinkle with a dash of salt. Bake in the oven for 10 minutes. Remove from oven and let cool. Lower the oven to 350 degrees.
- Meanwhile, in a heavy wok, sauté the garlic, onions and red chili peppers until onions are translucent. Add in the bell peppers and sauté another 2 minutes. Add in the mushrooms and ginger, sauté another 2 minutes until softened. Add in the ground turkey and salt, and break up into small pieces using a wooden spoon. Stir in the brown rice and chopped kale and cook until all ingredients are cooked through and well combined.
- To make the sauce: In a small saucepan, stir together coconut milk, Thai red curry paste, and sambal oelek over a low heat. Pour the sauce over the turkey mixture and stir well to incorporate. Toss with fresh cilantro and mint, and lime juice.
- To make the spicy aioli: In a small bowl, whisk together the mayonnaise and sambal oelek.
- Stuff each half of the delicata squash with the turkey mixture. Put back in the oven for 10 minutes at 350 degrees. Drizzle each squash with the spicy aioli. Serve immediately.
If you liked this recipe, try our Sweet Potato Noodles with Tofu and Spicy Peanut Sauce
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We eat with our eyes, right? So, what could be more beautiful than these roasted multi-hued cauliflower heads? This gluten-free Sweet and Spicy Tri-Colored Cauliflower recipe is the perfect side dish for fall. Roasting cauliflower makes them so incredibly sweet, especially the colorful variety! Purple, orange, and green cauliflower florets are the star in this dish. They’re a touch sweet from the maple syrup, but a little spicy from the red chili paste (sambal oelek). We’ve used gluten-free soy sauce for this recipe, but the original version will do if you don’t have any gluten allergies. I’m betting the even the kiddies will eat this colorful side dish. Roasted cauliflower beauty on a plate! What could be more enticing? More please!
Roasted, tender multi-colored cauliflower florets are the star in this delish Sweet and Spicy Tri-Colored Cauliflower side dish!
Green, purple, and orange cauliflower heads can be found at select grocery stores. You can always use whatever variety is available for this recipe.
Roast these beautiful florets on a large baking tray drizzled with oil, salt & pepper at 400 degrees for around 20 to 25 minutes.
Toss the sweet and spicy sauce over the cauliflower once roasted to coat.
The final product is gorgeous! Almost too beautiful to eat! (Almost.)
- ½ head each purple, green and orange cauliflower
- 2 tablespoons canola oil or spray
- Salt & pepper
- 2 tablespoons gluten-free soy sauce (or liquid aminos)
- 1 teaspoon fish sauce
- 1 tablespoon rice vinegar
- 2 tablespoons organic maple syrup
- 1 tablespoon sambal oelek (red chili paste)
- 1 large lime, freshly squeezed
- 3 garlic cloves, crushed
- Pinch black pepper
- Preheat oven to 400 degrees. Wash the cauliflower and thoroughly dry on a kitchen towel or paper towels. Cut or tear the cauliflower into bite-sized florets. Spread cauliflower onto a large baking sheet and drizzle or spray with oil. Sprinkle lightly with salt and pepper. Toss for even distribution. Bake in the oven for 20-25 minutes until just tender. Toss cauliflower halfway through to make sure both sides are cooked and lightly browned.
- Meanwhile, place all other ingredients in a small saucepan. During last 10 minutes of cooking cauliflower, sauté sauce over medium heat to reduce and thicken.
- Remove cauliflower from oven when slightly tender. Place in a large mixing bowl and toss with sauce. Serve immediately.
If you liked this recipe, try our Asian-Spiced Roasted Rainbow Carrots