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
Shop products featured in this recipe:
Hi all! Leaving on vacation this week so here’s a guest post from food blogger (and fellow Atlantan), Amy, with Amy in the Kitchen! I met Amy in Minneapolis this summer where we both attended an awesome food photography class hosted by Pinch of Yum. You could say that we really took notes and learned a ton from the experts about the art of food photography. Anyway, Amy was kind enough to contribute her Pork Potstickers recipe for the blog this week. Looks SO delish, Amy! Enjoy, everyone!
“Pork Potstickers are one of my all time favorite appetizers! I can remember the first time I have ever had a potsticker. It was 1992 and I had just started my first serving job at a really nice Japanese restaurant in Memphis, TN called Sekisui. When I took a bite out of one these savory little dumplings I couldn’t believe how amazing it tasted … It was infused with exotic flavors that I had never experienced before. I grew up in southern Louisiana … home to some of the best food in the world so I went into the taste test a little on the biased side.”
“There was something so different about this wonderful new type of cuisine I was experiencing. It might sound silly but it was after eating my first pork potsticker that I really wanted to start trying new things. You could say that the ‘gyoza’ was the start of my food obsession! Forget about those frozen potstickers you find at the grocery store … they are way too easy to make.”
- 1½ pounds ground pork
- 1 cup shredded cabbage mixture (I buy the bag already shredded with carrots and then finely chop a cup of it)
- 3 green onions, chopped
- 1 inch ginger, grated
- 1 tablespoon garlic powder
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 tablespoon light soy sauce
- 1 teaspoon rice wine vinegar
- ½ teaspoon sesame oil
- 1 egg
- 1 package of wonton wrappers
- Dipping Sauce:
- ½ cup soy sauce
- ¼ cup rice wine vinegar
- 1 tsp sesame oil
- 1 green onion, chopped
- Place ingredients into a bowl and mix until fully combined. (If you can do this ahead of time and let sit in fridge for a few hours or overnight the flavors will be even better!)
- Take a wonton wrapper and lay it out flat onto a hard surface lined with parchment paper.
- Using your finger, rub warm water onto the edges of the wonton wrapper.
- Place a teaspoon of the pork mixture into the center of the wonton.
- Take one corner and pull the opposite corner up and pinch them together.
- Starting from the top, pinch the sides together until the wonton is sealed.
- Spray the bottom of a non-stick skillet with cooking spray.
- Place the potstickers, flat side down into the skillet and turn the heat to medium high heat.
- Once the pan starts to heat up, pour ½ cup of water into the bottom of the pan and cover.
- Cook the potstickers for about 8 minutes. Do not move them at all during this time.
- Remove the cover and continue to cook the potstickers until the water is completely evaporated and the bottoms are golden brown.
- Dipping sauce: Combine the ingredients in a small bowl. Serve on the side of potstickers.
If you liked this recipe, try our Roasted Butternut Squash Wonton Bites