Roasted Asian Turkey Acorn Squash

With Red Bell Peppers, Ginger, and Ponzu Sauce

$9.95 per serving

Prep & Cook Time: 40-50 min.

Cook Within: 5 days

Difficulty Level: Intermediate

Spice Level: Mild

Contains: Wheat, Soy

Calories Conscious
Carb Conscious
A note about serious food allergies

Squash aren’t just for looking pretty on your doorstep during fall. No siree! They’re for slicing open, coating with olive oil, and roasting to caramelized perfection. We take it up a notch (or seven) by stuffing ours with a sauté of ground turkey, red peppers, and slaw mix, seasoned with a melange of Asian flavors including ginger, ponzu sauce, soy, and a touch of red pepper flakes for heat. Aside from being super tasty, this dish is also low-calorie and super quick to make!

In Your Box (serves 2)

  • 1 Acorn Squash
  • 1 Red Bell Pepper
  • 2 Garlic Cloves
  • 3 Green Onions
  • Info
    1½ fl. oz. Dark Brown Ponzu Sauce
  • 1 Tbsp. Sesame Seeds
  • 10 oz. Ground Turkey
  • 2 tsp. Chopped Ginger
  • ¼ tsp. Red Pepper Flakes
  • Info
    1 fl. oz. Soy Sauce - Gluten-Free
  • 3 oz. Slaw Mix
  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Baking Sheet
  • 1 Mixing Bowl
  • 1 Large Pan
  • Step 1 - Cook the Acorn Squash

    Cook the Acorn Squash

    Preheat oven to 425 degrees and prepare a baking sheet with foil. Carefully cut acorn squash in half from pole to pole. Use a spoon to scoop out strings and seeds. Place halves on baking sheet, bowl facing up. If it rolls around, slice a piece off the bottom to give it a level surface. Rub flesh of acorn squash with 1-2 tsp. olive oil, divided between each half. Season with a pinch of salt and pepper. Roast until the squash is tender, about 25-30 minutes. To check doneness, insert a small knife into thickest part of the squash. It should go in without resistance and pull out easily.

  • Step 2 - Prepare the Ingredients

    Prepare the Ingredients

    Thoroughly rinse produce and pat dry. Stem, seed, and slice red pepper into thin strips (julienne). Mince garlic. Trim and thinly slice green onions at an angle (bias).

  • Step 3 - Make the Sauce

    Make the Sauce

    In a mixing bowl, add 1 Tbsp. of sliced green onions, all of the ponzu sauce, and half of the sesame seeds. Gently stir and set aside.

  • Step 4 - Cook the Turkey

    Cook the Turkey

    Heat a large pan over high heat. Add 2 tsp. olive oil and ground turkey. Break meat up with spoon, then allow to cook untouched for 3-5 minutes to brown. Turn heat down to medium-high and cook turkey while stirring, about 4 minutes or until a minimum internal temperature of 165 degrees is reached.

  • Step 5 - Make the Filling

    Make the Filling

    Add garlic, ginger, and red pepper flakes (to taste) to turkey. Cook for 30 seconds over medium-high heat. Set aside a pinch of sesame seeds and green onions for garnish, then add red bell peppers, remaining green onions, and remaining sesame seeds to turkey. Cook 1 minute. Add soy sauce and cook for another minute. Stir in slaw mix, remove from heat, and set aside until acorn squash is ready to fill.

  • Step 6 - Plate the Dish

    Plate the Dish

    Carefully handling hot acorn squash with towels or oven mitts, set each half on a plate. Fill empty cavity of squash with turkey filling and top with reserved green onions and sesame seeds. Put ponzu-sesame sauce into small dish and serve on side.