- 1 Lb Organic, ground turkey (Pasture-raised if available)
- 2 garlic cloves, chopped
- 1tsp Himalayan salt, sea salt, or Celtic sea salt
- ½ tsp. pepper
- ¼ tsp. red pepper flakes
- 1 Tbsp Pumpkin Pie Spice Mix*
- 1 tsp. grass-fed butter
- 1 green apple, diced or chopped (or dried fruit like raisins or currants)
- 1 small to medium onion (yellow or white)
(Tip: Feel free to add in a chopped up leafy green like kale or spinach or even asparagus to give extra color and health kick!)
- 1 Butternut (or acorn/pumpkin/delicate)
- Few sprigs of fresh sage
- 1 tsp Pumpkin Pie Spice Mix*
- 1 Tbsp Olive Oil
- Salt and Pepper
- Preheat the oven to 400 degrees.
- Cut bottom and top off squash and cut lengthwise.
- Drizzle the inside with olive oil and sprinkle with a little pumpkin pie spice, pinch of salt and pepper.
- Line a baking pan with aluminum foil and then parchment paper (never cook on aluminum).
- Place squash, cut side down, add ¼ inch of water.
- Bake for 30-40 min, depending on size. A fork should slide easily through when it’s done.
- Heat coconut oil in a skillet (not Teflon). Add onion and apples. Sauté for about 3 minutes. You can add a little ghee or grass-fed butter here to get some nice carmelization. Sauté for another 2 minutes or until the onions are translucent.
- Add garlic and sauté another minute.
- Add ground turkey, salt, pepper, pumpkin pie spice and red pepper flakes.
- Cook until all the pink from the meat is gone, about 10 minutes.
- Remove flesh from the squash and place in a bowl. Leave some of the flesh on the walls of the squash to maintain its structure.
- Mash the squash in the bowl with a fork to break it up and then add the fresh sage.
- Add this mixture to the ground turkey in the skillet.
- Mix until combined. Taste and add more salt and pepper if needed.
- Scoop the mix from skillet to the hollowed butternut squash halves.
- Place the filled squash halves in a backing dish and put back in the oven for 10 min.