Preheat oven 400°F (204°C). Cut acorn squash in half-length wise and remove seeds. Drizzle flesh side of squash with 2tbsp olive oil and season with salt and pepper. Place flesh side down in an oven proof casserole dish and cover with tin foil. Bake squash at 400°F for 40 minutes or until squash is cooked through. Remove from oven and turn squash flesh side up. Run a fork through the flesh of the squash to loosen slightly (careful not to damage skin). Set aside.
In a large skillet sauté onions, celery, mushrooms, garlic, salt and pepper in 2tbsp olive oil until tender.
Approximately 5-7 minutes. Remove from frying pan and set aside. Using the same frying pan, cook ground turkey until cooked through. Add parsley, thyme and sage. Add sautéed veggies and continue to cook over medium low heat for 5 minutes stirring occasionally. Remove filling from heat and fill prepared squash.
In a small bowl combine Kinnikinnick Panko Bread Crumbs and softened butter. Sprinkle on top of filled acorn squash. Return to oven at 425°F (218°C) and bake for 10-15 minutes or until bread crumb mixture is crisp and golden brown. Remove from oven and let cool for 5 minutes. Yields: 4 acorn halves.
Tips & Variations
Leftover turkey can be used in place of ground turkey. Chop turkey fine and add to sautéed veggies.