Turkey & Kale Roasted Acorn Squash

1

Preheat the oven to 400°F. Halve the squash, scoop out the seeds, and cut it into 1-inch slices. Toss with 1 tbsp olive oil and a pinch of salt and pepper, then roast on a lined sheet pan for 20 to 25 minutes, flipping halfway, until tender.

2

Toast the pecans in a large dry skillet over medium heat for 3 to 4 minutes, until fragrant. Set aside.

3

Heat the remaining 1 tbsp olive oil in the same skillet and cook the turkey for about 5 minutes, breaking it up, until cooked through. Transfer to a bowl, leaving any drippings in the pan.

4

Add the onion to the pan and cook for 5 minutes. Add the mushrooms and cook for 5 minutes more, until browned.

5

Return the turkey to the pan with the garlic, kale, thyme, sage, Worcestershire, tamari, broth, salt and pepper. Cook for 3 to 4 minutes, until the kale wilts and the liquid has mostly evaporated.

6

Divide the squash between three plates, top with the filling, and finish with the toasted pecans.