Low Sodium Cranberry & Sage Stuffed Butternut Squash

Total time1 hr 20 min

Prep time20 min

Cook time1 hr

Low Sodium Cranberry & Sage Stuffed Butternut Squash

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Ingredients

4 servings

For the squash

2 medium butternut squash (about 2 lb each), halved lengthwise and seeds scooped out
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2 tbsp olive oil, divided
½ tsp salt, divided
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For the filling

1 lb ground turkey
1 medium yellow onion, finely diced
3 cloves garlic, minced
1 cup fresh cranberries
2 tbsp fresh sage leaves, thinly sliced
¼ tsp ground ceylon cinnamon
¼ tsp ground ginger
¼ tsp ground turmeric
1 tbsp apple cider vinegar
1 tbsp honey
¼ cup bone broth

For serving

2 tbsp fresh parsley, roughly chopped (optional)

Instructions

1
Preheat the oven to 400°F (205°C). Place the squash halves cut-side up on a large baking sheet. Brush the cut surfaces and cavities with 1 tbsp of the olive oil and sprinkle with 1/4 tsp of the salt.
2
Roast the squash for 40–45 minutes, until the flesh is tender when pierced with a fork and the edges are lightly golden.

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