This dish is easier to make then it looks. And it makes little mess. It’s perfect for an Autumn evening or party! Let your guests construct their own acorn squash bowls themselves. I love the cool crunchiness of the pomegranate seeds paired with the warm and smooth acorn squash. The ground turkey is seasoned just right with fresh sage. Sage has a pretty powerful “woody” taste so I let it stand on it’s own with a little help from some earthy cumin and garlic. I hope you enjoy this top 8 allergen free recipe! Happy eating. xo
• 2 aorn squash
• 2 cups of Wild Mushrooms
• 1 lb ground turkey
• 1/4 cup pomegranate seeds
Staples: 4 tbsp fresh chopped sage, 1/2 tsp garlic, 1/2 tsp cumin, salt and pepper to season and olive oil.
Preheat oven to 400 degrees
1. Cut acorn squash in half and slice off the bottom of each half so that the squash can lie flat and act as a bowl without tipping over. Scoop out the seeds.
2. Line a sheet pan with parchment paper and place the acorn squash on top, scooped side up. Drizzle with olive oil and season with salt and pepper.
3. Bake in the oven for 45-50 minutes.
4. In the meantime heat a drizzle of olive oil in a skillet on the stovetop and sauté the mushrooms with a pinch of salt and pepper. When they’re golden brown remove from the pan.
5. In the same pan cook the ground turkey until it’s no longer pink. Add cumin, garlic and 2 tbsp of sage and mix well.
6. When the acorn cups are ready remove them from the oven and fill each one with the ground turkey mixture. Top with Mushrooms and pomegranate seeds. Garnish each with the rest of the sage.
Easy peasy. Enjoy! xoxo