Are you ready for the holidays? I’m happy to say, we…. are? With a week before Christmas, we have gifts for all but one person! (And we won’t see her until after Christmas, so definitely taking full advantage of those after-Christmas sales!) Granted, we did start planning in September because for us, the time between Thanksgiving and Christmas has been a blur. Between traveling to Pennsylvania to visit my family, negotiating the Christmas schedule, and planning trips for next year, I feel like life has definitely been a sprint recently. Oh, and one can’t forget the holiday parties. Last week I went to six in four days. Party game – on point. Eating healthy? That’ll come back into play for 2017.
I’m not going to mention when I actually made this (see above for having no free time), but considering the seasonal items in the background you may be able to guess. The good news – we live in New England and squash is available forever! I was first introduced to delicata through our CSA last year and I’ve been obsessed ever since. Granted, it’s more of an heirloom variety, so you may not always find it in the grocery store. Acorn or carnival squash can be substituted in those cases, but the filling to squash ratio will always be the best with delicata. We got these from this year’s CSA, The Farm School. So many great things to say about them – if you’re an adult considering farming, looking for a summer camp for the kiddos, or like us, just millennials wanting to support local food – I highly recommend checking them out.
For all of you out there with crazy hectic schedules like me – this meal is so damn easy. Seriously. I’m not just saying that. And dare I say – a healthy bright spot in the sea of holiday cookies and eggnog. Plus, dare I say, it saves you enough time to make MORE holiday cookies/deliciousness of your choice. Win-win if I do say so myself!
- 2 delicata squash
- 6 oz package wild rice
- 1 lb ground turkey
- 1 cup craisins
- 3 oz goat cheese, crumbled
- ½ cup walnuts
- Preheat oven to 400 degrees.
- Split delicata squash in half lengthwise; remove seeds and pulp. Brush exposed flesh with olive and season with salt and pepper. Roast squash for 25 minutes, or until tender.
- Cook wild rice according to package instructions. While rice is cooking, brown ground turkey in a large skillet over medium heat. Once cooked, add both rice and ground turkey to a large bowl.
- Add craisins, crumbled goat cheese, and walnuts to bowl containing turkey and rice. Mix to combine.
- Scoop filling into each individual squash half. Serve warm.