This week my friend Annie mentioned that she was going to cook dinner for her boyfriend and was asking for dinner ideas. I was like, “Hellooooo, I write a food blog!” She then pointed out that some of my stuff is too complicated and I totally agree. Sometimes I underestimate just how complicated some of my cooking can get. I made this dinner before our conversation, however, I think this one is easy enough for Annie or anyone who wants something simpleIt does take a bit of cooking time, but whether it’s laundry night, you’re doing other stuff around the house or Sunday Supper, this super simple recipe is great and it’ll alleviate the need to cook a couple meals later in the week!
1 whole boneless turkey breast
1 large acorn squash
1 tsp cinnamon
1 tsp allspice
½ cup chopped pecans
½ cup golden raisins
Coconut oil & coconut oil spray
Cut the squash in half and remove the seeds. Spray with coconut oil spray and bake at 425 degrees for about an hour until the squash is soft. Scrape the squash out of the rind and mash up with cinnamon, allspice, nutmeg, pecans and raisins. Set aside, but leave the oven on.
Then cut the turkey breast in a spiral starting with your knife at an angle around the turkey breast. Basically, you want to cut it so that the meat “unrolls” and lays flat. There’s not really a right or wrong here, you just can’t cut it in half, it needs to lay semi flat. Place the squash mix in the middle of the turkey breast and roll the sides around the squash. Put the stuffed turkey breast in a 9×13” glass baking dish. Hopefully your coconut oil is liquid, but if not, nuke it for 30 seconds. Then rub it around all sides of the turkey until covered and sprinkle liberally with Borsari seasoning.
Bake the whole thing for about 30 minutes then take it out, brush the outside with melted butter and bake for another 30 minutes. Baste with melted butter one more time and cook for another 15 or so minutes or until the inside of your turkey is 165 degrees. You can always check by cutting it straight through the middle and if it’s not done, throw it back in the oven.
Slice the pieces across so that you get a whole “roll” of the squash as shown in the picture below. Throw some simply sautéed green beans, asparagus, any kind of yummy green on the plate with it and voila!
This was not only delicious, but also huge! You could easily feed six people with this, but in my house, we decided to have it left over 2 of our busy nights later that week. It’s equally delicious on either day! The super salty Borsari paired so perfectly with the semi-sweet squash (hello unintentional alliteration). And don’t be afraid of the giant piece of meat, this could not be more simple and there’s no right way. It doesn’t even matter how it looks because it tastes so good! This would also be a great turkey substitute on Thanksgiving! I hope you enjoy it, but even more, I hope it’s easy for you!