dumpling squash

Yesterday afternoon I roasted dumpling squash at 350deg for about ninety minutes, not knowing exactly what I would be doing with them. My pile of squash from Tantre has been getting larger and larger each week. Needing to address this issue, I pushed myself to create.

After searching the depths of the freezer abyss and the pantry, I came up with ground turkey, dried cherries and small grain brown rice.

Here's what I did. Highly recommend this!

• saute ground turkey with generous amounts of extra virgin olive oil (that stuff can dry out like the bottom of my sister's boots). add a small amount of diced onion, 1 tbsp of fennel seed and a large pinch of kosher salt.
  
• put 1/2 cup dried cherries in a saucepan. cover with water. bring to a boil. shut off heat and let cherries sit while turkey is sauteing.
  
• make one batch of brown rice with salt and butter in the water.
• mix all ingredients together. generously but loosely fill each half with the mixture.
  

At the last fifteen minutes of roasting the squash halves, I put a pat of butter in each half, creating the yummiest almost-butterscotch flavor in the base of the squash. This really added to the dish unexpectedly!

Perfect healthy but really satisfying dish for a cold fall evening.

Two squash down. Eleven to go.