Turkey Chili Stuffed Delicata Squash Mummies
With Halloween just gone by, and Thanksgiving coming, these stuffed squash mummies are a fun way to celebrate the fall harvest with a festive family dinner. Ground turkey, beans, and veggies make this a healthy and delicious dinner choice any time- even without the cheese strips. My entire family loved this meal. You can make these squash mummies as spicy or as mild as you like by adjusting the number of chilies you use. Let the kids help by tearing strips from the cheese sticks and wrapping the mummy up. If you don’t have candy eyes like I used (which are typically available in the baking aisle of the grocery store,) you can use peppers, carrots, or any other vegetables cut into small pieces to make eyes.
Feeds 4-6 people
2-3 Delicata squash
1 lb Ground turkey
1 Sweet red pepper
1 Medium yellow onion
5 Cloves of garlic
2 tsp Cumin (or more to taste)
1 can Chipotle peppers in Adobo sauce
1 15.5 oz Can black beans
1 15.5 oz Can red kidney beans
1 28 oz Can diced tomatoes
Mozzarella cheese sticks (approximately 1 for each squash half)
Salt and pepper to taste
Please read the entire instructions before you begin cooking.
Preheat oven to 350 degrees. Slice Delicata squash in half and scoop out seeds. Delicata is one of my favorite squashes and the skin is tender enough to eat without peeling. Discard the seeds or save them to roast separately. Place Delicata squash cut side down on a parchment-lined baking sheet and bake for 30-35 mins or until tender. Remove from oven and set aside to cool until you can handle them. Once cool, place them cut side up on a new parchment-lined baking sheet.
While the squash bakes, make the turkey chili. I usually do this ahead of time, as it takes about an hour.
Chop the red pepper, carrot, and onion finely or put into a food processor and pulse a few times. In a Dutch oven or a large pot, heat 2 tbsp of olive oil and add chopped vegetable mix. Cook, stirring occasionally, until tender. Finely chop the garlic, or use a press, and add to the vegetables. Continue to cook for 1 min. Add ground turkey and cook until it’s no longer pink. While the turkey cooks, finely chop 1-4 Chipotle peppers in Adobo sauce. The more peppers you use, the spicier your chili will be. Remember, you can always add heat but it’s very difficult to lessen it. If your family isn’t big on spice, try 1 pepper or use chili powder in its place (to taste.) Make sure to wash your hands after handling the peppers.
Once the turkey is done cooking, add the cumin and chilies, and cook for another 2 minutes. Add both cans of drained and rinsed black beans and kidney beans and stir to combine. Add the tomatoes, stir together, and reduce heat to low or simmer. Taste and adjust seasonings, including salt and pepper, as necessary. Let cook for a minimum of 45 minutes so the flavors can develop, if time permits.
Now, you’re ready to assemble your mummies.
Get the baking sheet with the squash you laid out earlier and add some shredded cheddar, or any cheese you like, across the bottom of the scooped out section. Tear some cheese sticks into strips the long way. Lay the strips so they are touching the shredded cheddar. Alternate directions and be random so when you wrap the mummy it looks like cloth. I included some photos to help. Add a few scoops of chili over the cheeses then pull the mozzarella shreds up and over the chili. Tuck the ends of the mozzarella into the other side of the Delicata squash or just let them rest on top of the chili.
Bake at 350 until the cheese is melted and everything is warm. Sprinkle with fresh chopped cilantro, if desired, and serve with a side of sour cream.