Roasted acorn squash halves filled with a cozy, smoky turkey chili. Sweet squash + savory chili = a hearty, nutritious dinner that meal-preps beautifully and stays fully halal.
2mediumacorn squash (about 2–2½ lb total), halved and seeded
1lbground turkey (450 g)
1smallonion, diced
2clovesgarlic, minced
1bell pepper, diced
114 oz candiced tomatoes
115 oz cankidney or black beans, drained and rinsed
1cupchicken or vegetable broth (halal)
2tbsptomato paste
1tspground cumin
1tspchili powder
1/2tspsmoked paprika
1tbspolive oil, plus more for brushing squash
salt and black pepper, to taste
optional toppings: shredded cheddar or Monterey Jack, Greek yogurt or sour cream, chopped cilantro, green onions
Instructions
Preheat oven to 400°F (200°C). Line a baking sheet with parchment or foil.
Brush the cut sides of the acorn squash with olive oil; season with salt and pepper. Place cut-side down on the baking sheet and roast 30–35 minutes, until fork-tender and lightly caramelized.
Meanwhile, heat olive oil in a large skillet over medium heat. Add diced onion and cook 2–3 minutes until softened. Stir in garlic for 30 seconds.
Add ground turkey; season lightly with salt and pepper. Cook, breaking up with a spoon, until browned and no longer pink.
Stir in diced bell pepper and cook 2–3 minutes to soften.
Add tomato paste, cumin, chili powder, and smoked paprika; cook 1 minute to bloom spices.
Pour in diced tomatoes and broth; add beans if using. Simmer uncovered 10–15 minutes, stirring occasionally, until thickened. Taste and adjust salt and pepper.
Remove squash from oven and turn cut-side up. Spoon hot turkey chili into each half, mounding slightly.
If desired, top with shredded cheese and return to the oven 5 minutes to melt.
Garnish with Greek yogurt or sour cream, cilantro, and green onions. Serve warm.