Roasted Butternut Squash Boats With Ground Turkey, Cranberry and Feta

PREP TIME: 5 minutes

COOK TIME: 55 minutes

TOTAL TIME: 60 minutes


November 2020

Butternut squash is sweet and earthy, and comes packed with fiber and vitamin A. In this recipe, you’ll roast halved squash until it’s soft, then fill it with a stovetop ground turkey mixture.


  • 2 small butternut squash (about 1 pound each)
  • Salt and pepper, to taste
  • 2 tablespoons olive oil, divided
  • 1 small yellow onion, chopped
  • 1 pound ground turkey
  • ½ teaspoon ground cumin
  • ½ teaspoon dried rosemary
  • 2 cups chopped kale
  • ½ cup dried cranberries
  • 2 ounces crumbled feta


  • Chef’s knife
  • Cutting board
  • Spoon
  • Sheet pan
  • Measuring cup
  • Measuring spoons
  • Skillet
  • Wooden spoon


1. Cook the squash.

Heat the oven to 400. Cut the stems off the butternut squash, halve them lengthwise, and use a spoon to scoop out and discard the seeds. Place the squash halves on one (or two, if all four halves don’t fit) sheet pan. Drizzle 1 tablespoon of olive oil over the squash halves, then season with salt and pepper. Cook for 60 minutes, until the squash is soft throughout.

2. Cook the ground turkey mixture.

About 10 minutes before the butternut squash is finished cooking, heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the onion and cook, stirring continuously, until the onion starts to soften, about 2 minutes. Add the ground turkey, cumin and rosemary. Season with salt and pepper. Cook, stirring often to break up the turkey, until the meat is cooked through. Add the kale, then cook and stir until the kale is wilted. Turn off the heat and add the cranberries.

3. Serve the squash.

Place each cooked squash half on a plate. Spoon the turkey mixture into the craters of each of the four butternut squash halves. Top with crumbled feta.

Kids Can!

  • Scoop squash seeds.
  • Mix meat filling.
  • Spoon filling into squash.

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