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Roasted Acorn Squash with Curried Turkey, Coconut & Feta

Healthy and flavorful roasted acorn squash with curried turkey, coconut, and feta — the perfect cozy dinner idea.

Ingredients

Scale
  • For the Squash
  • 2medium acorn squash
  • 1 ½ tablespoonsolive oil (or avocado oil)
  • ½ teaspoonsalt
  • ¼ teaspoonblack pepper
  • For the Filling
  • 1 tablespooncoconut oil
  • 1small onion, finely chopped
  • 1red bell pepper, diced
  • 1pound ground turkey
  • 3garlic cloves, minced
  • 1 teaspoongrated fresh ginger
  • 1 ½ tablespoonscurry powder
  • ¾ teaspoonsalt (plus more to taste)
  • ¾ cupcoconut milk
  • 2 tablespoonslime juice (from about1lime)
  • 1 tablespoonwater (optional, for cooking)
  • ½ cupcrumbled feta cheese
  • 2 tablespoonschopped fresh parsley (optional, for garnish)

Instructions

  1. 1. Roast the Squash
  2. Preheat oven to 400°F (200°C).
  3. Slice each acorn squash crosswise into halves and scoop out the seeds.
  4. Brush the cut sides with olive oil, and season lightly with salt and black pepper.
  5. Place the halves cut side down on a parchment-lined baking sheet.
  6. Roast for 35–40 minutes, until the flesh is tender when pierced with a fork.
  7. Once done, set aside to cool slightly.
  8. 2. Start the Filling Base
  9. While the squash roasts, heat coconut oil in a large skillet over medium heat.
  10. Add the onion and bell pepper, and cook for about 5 minutes, stirring occasionally, until soft and fragrant.
  11. 3. Add Aromatics & Turkey
  12. Stir in the garlic and ginger, cooking for about 30 seconds until fragrant.
  13. Add the ground turkey, breaking it apart with a wooden spoon.
  14. Cook for 6–7 minutes, until browned and cooked through. If the mixture starts to dry out, add 1 tablespoon water to loosen it.
  15. 4. Season and Simmer
  16. Sprinkle in the curry powder and ¾ teaspoon salt, stirring well to coat the meat and vegetables evenly.
  17. Pour in the coconut milk and lime juice, stirring to combine.
  18. Let the mixture simmer for 4–5 minutes until slightly thickened and creamy.
  19. 5. Add the Feta & Finish
  20. Remove the skillet from the heat and stir in ¼ cup of the crumbled feta, letting it melt slightly into the curry mixture for a creamy texture.
  21. 6. Assemble the Dish
  22. Flip the roasted squash halves cut side up on a platter or baking sheet.
  23. Spoon the curried turkey mixture evenly into each squash half.
  24. Top with the remaining ¼ cup feta cheese and a sprinkle of fresh parsley for color.
  25. Serve warm and enjoy the perfect mix of savory, creamy, and citrusy flavors!
  26. Optional Additions
  27. Add a handful of baby spinach or kale to the filling for extra greens.
  28. For a spicy kick, mix in a pinch of red chili flakes.
  29. Replace turkey with ground chicken or lentils for a vegetarian twist.
  • Author: Chef mia