This stuffed butternut squash is a great tasting fall dish I've been making for years. It's pretty easy to make and makes for a very filling meal.

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Recipe Summary

prep:
15 mins
cook:
1 hr 10 mins
additional:
10 mins
total:
1 hr 35 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.

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  • Bring a large pot of water to a rapid boil. Boil squash halves in the water for 15 minutes. Drain and let cool, about 10 minutes.

  • Scoop flesh from each half, leaving about 1/2 inch flesh with skin. Chop scooped flesh into a small dice and set aside. Place squash halves scooped-sides up onto the prepared baking sheet.

  • Heat oil in a large saucepan over medium heat. Add turkey, onion, bell pepper, and squash cubes. Saute for 3 minutes. Add sage and black pepper; stir to coat. Pour in broth and bring to a boil. Add barley and return to the boil. Reduce heat to low. Cover and cook until barley is tender and liquid is absorbed, about 10 minutes. Stir in cranberries. Spoon barley mixture into squash halves on the baking sheet. Top with feta cheese.

  • Bake in the preheated oven until cheese is golden, about 30 minutes.

Nutrition Facts

191 calories; protein 12.4g; carbohydrates 13.8g; fat 10g; cholesterol 43.8mg; sodium 1311.2mg. Full Nutrition
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