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Lunch recipe · from the recipe book

Smoky Turkey-Stuffed Butternut Halves with Roots

Tender roasted butternut boats filled with smoky paprika turkey, kale and white beans, served with caramelized carrots and sweet potato wedges.

Smoky Turkey-Stuffed Butternut Halves with Roots

Ingredients

  • 6½ cups cubed900 gButternut squash, peeledhalved lengthwise, seeds scooped out
  • 1 lb450 gGround turkey, 93% lean
  • 4 medium250 gCarrotscut into 2-inch sticks
  • 2 medium260 gSweet potatoescut into wedges
  • 1 cup170 gGreat northern or cannellini beans, canned, drained and rinsed
  • 2¾ cups chopped60 gKalestems removed, chopped
  • 1 medium110 gYellow onionfinely diced
  • 3 cloves9 gGarlicminced
  • 2 tbsp32 gTomato paste
  • 1½ tbsp10 gPaprika (sweet or smoked)smoked
  • 1 tsp2 gGround cumin
  • 2 tbsp30 gOlive oil
  • ¾ tsp4 gSalt
  • ½ tsp1 gBlack pepper
  • ⅓ cup grated30 gGrated Parmesan
  • 2½ tbsp chopped10 gFresh parsleychopped

Steps

  1. Preheat the oven to 425°F (220°C) and line a large sheet pan with parchment.
  2. Brush the cut sides of the butternut with one third of the olive oil and season with one third of the salt. Place cut side down on the pan and roast 20 minutes.
  3. Meanwhile, toss the carrot and sweet potato with another third of the olive oil, another third of the salt, the black pepper and half the smoked paprika.
  4. Heat the remaining third of the olive oil in a skillet over medium heat. Cook the onion 4 minutes, then add the garlic and cook 1 minute.
  5. Add the turkey and cook, breaking it up, 6 to 7 minutes. Stir in the tomato paste, the remaining half of the smoked paprika, the cumin and the remaining third of the salt.
  6. Stir in the kale and great northern beans and cook until the kale wilts and the turkey reaches 165°F (74°C), about 3 minutes.
  7. Flip the butternut cut side up, spread the carrot and sweet potato around it on the pan, and roast 10 minutes.
  8. Spoon the turkey filling into the butternut halves, sprinkle with the parmesan and roast 15 to 20 minutes more, until the squash is fork-tender and the roots are browned.
  9. Scatter the parsley over the top and serve each person half a stuffed squash with the roasted roots.

Contains: Milk.

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Saved in the Every Helping recipe book on October 24, 2026.

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