Ingredients
Roasting acorn squash:
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1 acorn squash (cut in half with seeds removed)
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30 milliliters olive oil
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1 pinch of salt and pepper
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Smoked maple syrup
Stuffing acorn squash per squash:
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113 grams diced turkey cubes marinating in turkey gravy
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113 grams sausage and dried cranberry stuffing
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113 grams green beans
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113 grams sweet corn
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170 grams mashed potatoes (227 grams if pipping)
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113 grams butternut squash filling
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85 grams shredded cheese (I prefer smoked gouda)
Plating and garnish:
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90 milliliters turkey gravy
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60 milliliters cranberry sauce
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30 grams spiced candied pecans
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15 grams crispy sage
Directions
Roasting the squash:
- Brush prepped interior of squash with olive oil. Finish by sprinkling salt and pepper over.
- Place on baking sheet and cook at 350 for approximately 35 minutes or until squash is soft and easy to pull away from the skin and cool.
- Remove some of the squash while leaving a small liner of squash attached to the peel. In a separate bowl add in the removed squash and smoked maple syrup. Mix evenly and set aside.
Stuffing the squash:
- In a mixing bowl combine, stuffing, green beans, sweet corn, and smoked maple butter nut squash and set aside.
- Now grab the two squash halves and prepare for stuffing. Begin by layering marinated cubed turkey on the of the squash. Then grab your mixing bowl you just set aside in step #4 and begin to fill the squash within six millimeters of the top.
- Now add the mashed potatoes evenly across the top or just above the rim. Finish by adding shredded cheese evenly atop the mashed potatoes (for greater presentation you can pipe the mashed potatoes around the rim to add appeal).
- Heat in oven at 350 for 20 minutes.
Plating the dish:
- Grab serving plate and layer center of plate with hot turkey gravy. Then, place squash right out of the oven on the gravy in the center of the plate.
- Finish by placing cranberry sauce in the center of the dish, and garnish the plate with spiced pecan and crispy sage
