Sweet Laurel Bakery

HARVEST BOWLS // SWEET LAUREL

I literally make this delicious dish once a week. When the fall weather sets in, it’s the perfect savory addition. In my opinion, this meal is the definition of comfort food. You can easily make a vegan version by subbing the turkey with more veggies!

Yield: 4 servings

Bake Time: 1 hour

Ingredients:

2 acorn squashes, cut in half and seeds removed

2 tablespoons avocado oil

2 cups cabbage, shredded

1 onion

4 -5 carrots, sliced

4 ribs of celery, sliced

2 tablespoon apple cider vinegar

1 pound ground turkey 

1 tablespoon cumin

2 teaspoons pink salt

2 teaspoons garlic

2 teaspoons corinader

1 teaspoon paprika

½ teaspoon cayenne pepper

 

Directions:

Preheat oven to 400.

Line a baking sheet with parchment paper and place cut acorn squash, cut side down on parchment. Bake for about 35 minutes then remove from oven and allow to cool.

While acorn squash bakes, prep filling:

Heat avocado oil in a heavy duty pot over medium high heat. Add cabbage, onion, carrots and celery and gently saute until the veggies start to golden, about 10-15 minutes. Once golden, de-glaze with apple cider vinegar and continue to cook stirring constantly every 2 minutes. Add ½ cup of water and place the lid on pot and cook for about 5-10 minutes, until veggies are soft. Once soft, remove the veggies from pan and immediately start cooking the turkey. Cook until well done, and then add the veggies back to the pot and stir. Add cumin, salt, garlic, coriander, paprika and cayenne pepper. Stir and allow spices, veggies and turkey to cook on low heat for about 5 minutes, stirring constantly.

Spoon mixture into cooked acorn squash halves. Evenly distribute the filling betweent the four halves. If desired, you can sprinkle a bit of shredded pecorino cheese on the tops of the filling. Return the squashes back to oven and cook about 10 minutes, until cheese is melted.

Serve immediately and enjoy!