This Thai-inspired turkey-stuffed squash is the perfect blend of savory and sweet, using rich coconut milk and Madras curry paste to create a bold, aromatic filling. Each roasted acorn squash half is stuffed with seasoned ground turkey, mushrooms, and Swiss chard for a delicious and nutritious meal. The dish is topped with a fresh and tangy tomato sambal and a drizzle of creamy yogurt, adding a vibrant finish. It’s a unique main dish perfect for family dinners or entertaining guests, delivering comforting flavors and a pop of freshness.

Table of Contents

• Ingredients for Thai Turkey Stuffed Squash with Sambal
• How to Make Thai Turkey Stuffed Squash
• Tips and Tricks for the Best Stuffed Squash
• FAQ

Ingredients for Thai Turkey Stuffed Squash with Sambal

This recipe brings together sweet acorn squash with a Thai-inspired turkey filling and a refreshing tomato sambal.

For the Squash and Filling:

• 2 acorn squash (about 650g each)
• 2 tbsp canola oil, divided
• ¼ tsp salt
• ½ red onion, diced
• 150g white mushrooms, roughly chopped
• 454g ground turkey
• 2 cups Swiss chard, roughly chopped
• 4 tbsp Madras curry paste
• 1 can (400ml) coconut milk
• ½ tsp black pepper

For the Fresh Sambal:

• 1 Roma tomato, diced
• ¼ cup diced red onion
• ¼ cup chopped fresh cilantro
• 1 tbsp red wine vinegar
• ½ tsp salt, divided

For the Yogurt Drizzle:

• ½ cup yogurt
• ¼ tsp salt

How to Make Thai Turkey Stuffed Squash

1. Prepare the Squash: Preheat your oven to 375°F (190°C). Cut each acorn squash in half lengthwise, scoop out the seeds, and discard them. Drizzle the squash halves with 1 tablespoon of canola oil and sprinkle with salt. Place them cut side down on a baking sheet and roast for 35 minutes.
2. Cook the Filling: In a large skillet over medium heat, add the remaining tablespoon of canola oil. Add the diced red onion and mushrooms, cooking for about 5 minutes until softened and lightly browned.
3. Add Turkey and Seasonings: Add the ground turkey to the skillet and use a wooden spoon to break it into small pieces. Cook for 8-10 minutes, stirring occasionally, until fully cooked. Stir in the Madras curry paste and coconut milk, and bring the mixture to a simmer. Cook uncovered for 8 minutes or until the coconut milk has reduced to a thick consistency. Season with black pepper.
4. Stuff and Bake the Squash: Remove the roasted squash from the oven and turn them over. Fill each squash half equally with the Thai turkey mixture. Return to the oven for an additional 12 minutes.
5. Prepare the Sambal and Yogurt: In a small bowl, mix together the diced tomato, red onion, cilantro, vinegar, and half of the salt to make the sambal. In a separate bowl, stir the remaining salt into the yogurt.
6. Serve: Transfer the stuffed squash to a serving platter. Drizzle each squash half with the yogurt and spoon the fresh sambal over the top.

Tips and Tricks for the Best Stuffed Squash

• Use Fresh Herbs: The fresh cilantro in the sambal adds a pop of flavor that complements the richness of the coconut milk and curry paste.
• Customize Your Curry Paste: Red or green curry paste works well in this recipe, so use whichever flavor profile you prefer.
• Add Extra Vegetables: Feel free to add more vegetables, like bell peppers or carrots, to the filling for additional texture and flavor.

FAQ

Can I use a different type of squash?

Yes, acorn squash works beautifully, but delicata or kabocha squash would also be delicious with this filling.

Can I substitute the ground turkey?

Absolutely. Ground chicken or pork would work well, and you could even use a plant-based ground meat for a vegetarian option.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven or microwave before serving.

Thai Turkey Stuffed Squash with Fresh Sambal

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• Author: Andrea Buckett
• Yield: 4

Ingredients

2 acorn squash (650g ea.)

2 tbsp canola oil, divided

1/4 tsp salt

1/2 red onion, diced

150g white mushrooms, roughly chopped

454g ground turkey

2 cups (packed) Swiss chard, roughly chopped

4 tbsp madras curry paste

1 can (400ml) coconut milk

1/2 tsp black pepper

Sambal

1 Roma tomato, diced

1/4 cup diced red onion

1/4 cup chopped fresh cilantro

1 tbsp red wine vinegar

1/2 tsp salt divided

1/2 cup yogurt

Instructions

1. Preheat the oven to 375F

2. Cut the acorn squash in half lengthwise and scoop out the seeds and discard. Drizzle all four halves with 1 tbsp of the canola oil and season with salt.  Place on a baking sheet, cut side down and cook for 35min.

3. Meanwhile, place a large skillet over medium heat and add the second tablespoon of canola oil followed by the red onion and mushrooms.  Cook for about 5 min until the onions are soft and mushrooms have started to take on some colour.

4. Add the ground turkey and use a wooden spoon to break it up into small pieces.  Cook, stirring occasionally, until the turkey is cooked through, about 8-10min.

5. Stir in the Madras curry paste followed by the coconut milk and bring to a simmer.  Cook, uncovered for 8min or until all of the coconut milk has reduced and you have a thick consistency.

6. Remove the squash from the oven and turn them over.  Fill each squash equally with the Thai turkey filling and return to the oven for 12min.

7. Meanwhile, mix together the tomato, onion, cilantro, vinegar and half the salt in a small bowl, set aside.

8. Mix the remaining salt with the yogurt in a separate bowl.

9. When the squash is cooked, transfer to a serving plate and drizzle each with yogurt and top with fresh tomato sambal