Baked Stuffed Butternut Squash

Baked Stuffed Butternut Squash
with seasoned ground turkey, mushrooms, toasted brazil nuts and fresh basil

1 large butternut squash
1 tsp olive oil
pinch salt & pepper 

1 lb ground turkey
1 tsp olive oil
1 tsp salt
1 tsp black pepper
1 tsp ground sage
2 tsp paprika
2 tsp garlic 
2 tsp onion powder
1/4 cup water
8 oz mushrooms, sliced or chopped

2 handfuls brazil nuts (or any nuts), toasted & chopped
fresh basil, sliced for garnish

Preheat oven to 350 degrees

Cut the butternut squash in half, scoop out the seeds and drizzle with 1 tsp olive oil. Sprinkle with a pinch of salt and pepper before placing face-down on the cookie sheet in a 350 degree oven for 1 - 1 1/2 hours.

Meanwhile, heat 1 tsp olive oil in a large skillet or cast iron pan. Mix the spices into 1/4 cup water and stir. Place the ground turkey in the pan, then pour the spice water over top. Break up the turkey using a wooden spoon until the water comes to a boil. Turn the heat down to medium low and continue to break apart the turkey as is cooks for 15-20 minutes, or until the water has evaporated and turkey is cooked through. Add mushrooms and cook for five more minutes

When the butternut squash is cooked and cooled for a few minutes, flip it over and fill it with the meat mixture, followed by the toasted nuts and fresh basil. Serve immediately.


Sweet Potato Pie

This recipe is from allrecipes, which is my go-to source for the best versions of classic recipes. They aren't even paying me to say that, I promise. I added a couple of spices but kept the recipe basically the same. I think this pie is even better than pumpkin pie.

Here's a link to the original recipe; keep scrolling for the directions!

Sweet Potato Pie

adapted from allrecipes


  • 2 lbs sweet potato
  • 1/2 cup butter, softened
  • 1 cup white sugar
  • 1/2 cup milk
  • 2 eggs

  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground cinnamon
  • 1/4 tsp ground ginger
  • 1/4 tsp ground clove
  • 1 teaspoon vanilla extract
  • 1 (9 inch) unbaked pie crust


  1. Boil sweet potato whole in skin for 40 to 50 minutes, or until done. Run cold water over the sweet potato, and remove the skin.

  2. Break apart sweet potato in a bowl. Add butter, and mix well with mixer. Stir in sugar, milk, eggs, nutmeg, cinnamon, ginger, clove and vanilla. Beat on medium speed until mixture is smooth. Pour filling into an unbaked pie crust.

  3. Bake at 350 degrees F (175 degrees C) for 55 to 60 minutes, or until knife inserted in center comes out clean. Pie will puff up like a souffle, and then will sink down as it cools.