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A Thanksgiving Feast, Campside

Campfire Roasted Stuffed Squash (Makes 2 servings)

The traditional turkey can be found inside this stuffed squash!


1 acorn squash

2 teaspoons olive oil

½ teaspoon salt


1 tablespoon olive oil

1 medium yellow onion, diced

10 ounces turkey sausage or ground turkey

2 celery stalks, sliced

1 teaspoon salt

3 cups prepared stuffing

¼ cup pecans, chopped

¼ cup dried cranberries


Prepare the Squash: Using a large knife, chop the squash in half pole to pole. Scoop the seeds and stringy pulp out of the center with a spoon and discard. Rub the cut side of each squash half with a teaspoon of olive oil and season with salt. Wrap each squash in heavy aluminum foil.

Roast the Squash: Place the squash on the grill, cut side up, over medium heat. Roast for 30 minutes, then flip the squash so the cut side is facing down, and roast for an additional 15 minutes, or until the squash is tender.

Prepare the Stuffing: Heat oil in a skillet over medium heat. Add the diced onion and sauté until they are just beginning to soften, about 3 minutes. Add the turkey and cook until it begins to brown, about 5 minutes or so, breaking it apart with a spatula as it cooks. Add the celery and cook for 2 more minutes.

Fold the prepared stuffing into the turkey and vegetable mixture (or if using store bought stuffing, add the mix and liquid to the pan), add the pecans and cranberries.

To assemble, carefully unwrap the squash from the foil. Scoop half of the stuffing mixture into the cavity of each squash half. Enjoy!

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