Monday, July 9, 2012

Turkey Apple Butternuts

Hahah, I wrote nuts.

So this is a take on a stuffed/rolled flank steak recipe I have that I did with a Rouladen steak (and abysmally forgot string and overcooked the meat... typical blonde), but has some twists...

1-2 butternut squashes (or acorn)
500g (or a package) of ground turkey (or use ground beef, or use flank steak)
1 granny smith apple(1/4 to 1/2 per squash half)

Slice the apple into thin slices, keep in shape to stuff the squash cavity.
Marinade the meat with worchestershire, thyme, rosemary, garlic, chopped onion and S+P. Turkey does not need to be marinated.

Marinade/cooking sauce:
2 tbsp honey
1/2cup apple juice or pineapple juice
1 tsp nutmeg
1 tsp cinnamon
2 tbsp melted margerine or butter

1/2cup finely chopped onion
1/3cup crushed/chopped pecans
1/4cup finely chopped mushrooms
1/8cup green onion
1tsp rosemary
1tsp thyme
1/2cup shredded cheddar
2 cloves crushed garlic
(in the future I may add chopped granny smith..)

Place the squash cavity side up in a glass baking dish with apple/pineapple juice in the pan. 
Place some cooking sauce in the cavity of the squashes, and then place the quarter or half sliced apple, then press some ground meat into a very thin patty and place on top of the cavity and press to seal. Add some stuffing and cover with another thin piece of ground meat, try to seal as best you can.  Pour remaining sauce all over meat and squash. Once both halves are done seal with tinfoil above the pan.

OR pound the flank steak flat and spread the stuffing on top, roll and tie with string.
Bake at 375-400 until cooked.

1 comment:

  1. Not the best with the turkey. Needed to cook the squash longer. I think it's better with the rolled stuffed flank steak than the ground turkey on top of the squash but hey, it was edible!