Roasted Acorn Squash with Curried Turkey, Coconut & Feta
There’s something magical about the aroma of roasted squash filling your kitchen on a chilly evening. The caramelized edges, the golden hue, and the creamy flesh all whisper comfort. You might not realize it yet, but this simple vegetable — acorn squash — becomes the star of your dinner table when paired with spiced turkey, rich coconut milk, and a sprinkle of feta.
Equipment
Ingredients
For the Squash
- 2 medium acorn squash
- 1 ½ tablespoons olive oil or avocado oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
For the Filling
- 1 tablespoon coconut oil
- 1 small onion finely chopped
- 1 red bell pepper diced
- 1 pound ground turkey
- 3 garlic cloves minced
- 1 teaspoon grated fresh ginger
- 1 ½ tablespoons curry powder
- ¾ teaspoon salt plus more to taste
- ¾ cup coconut milk
- 2 tablespoons lime juice from about 1 lime
- 1 tablespoon water optional, for cooking
- ½ cup crumbled feta cheese
- 2 tablespoons chopped fresh parsley optional, for garnish
Instructions
Roast the Squash
- Preheat oven to 400°F (200°C).
- Slice each acorn squash crosswise into halves and scoop out the seeds.
- Brush the cut sides with olive oil, and season lightly with salt and black pepper.
- Place the halves cut side down on a parchment-lined baking sheet.
- Roast for 35–40 minutes, until the flesh is tender when pierced with a fork.
- Once done, set aside to cool slightly.
Start the Filling Base
- While the squash roasts, heat coconut oil in a large skillet over medium heat.
- Add the onion and bell pepper, and cook for about 5 minutes, stirring occasionally, until soft and fragrant.
Add Aromatics & Turkey
- Stir in the garlic and ginger, cooking for about 30 seconds until fragrant.
- Add the ground turkey, breaking it apart with a wooden spoon.
- Cook for 6–7 minutes, until browned and cooked through. If the mixture starts to dry out, add 1 tablespoon water to loosen it.
Season and Simmer
- Sprinkle in the curry powder and ¾ teaspoon salt, stirring well to coat the meat and vegetables evenly.
- Pour in the coconut milk and lime juice, stirring to combine.
- Let the mixture simmer for 4–5 minutes until slightly thickened and creamy.
Add the Feta & Finish
- Remove the skillet from the heat and stir in ¼ cup of the crumbled feta, letting it melt slightly into the curry mixture for a creamy texture.
Assemble the Dish
- Flip the roasted squash halves cut side up on a platter or baking sheet.
- Spoon the curried turkey mixture evenly into each squash half.
- Top with the remaining ¼ cup feta cheese and a sprinkle of fresh parsley for color.
- Serve warm and enjoy the perfect mix of savory, creamy, and citrusy flavors!
Optional Additions
- Add a handful of baby spinach or kale to the filling for extra greens.
- For a spicy kick, mix in a pinch of red chili flakes.
- Replace turkey with ground chicken or lentils for a vegetarian twist.
Tried this recipe?Let us know how it was!