Baked Squash with Curry Turkey Stuffinghttps://www.penzeys.com/shop/recipes/baked-squash-with-curry-turkey-stuffing/Amy Schmid writes, “Fall is in the air here in Philadelphia and I just made this wonderful dish. I first tried it at the home of my friend Annouk Ellis in the ‘90s and I make it a few times a year. Until this year, I have used Sweet Curry Powder, but it is also wonderful with the new Now Curry. I have also added shredded zucchini and/or carrots since I am always trying to eat more veggies.”3 lbs. squash (Amy uses 1 large butternut; 2 acorn squash also work)1/2 Cup uncooked brown rice2/3 Cup water11/2 tsp. vegetable oil1 TB. PENZEYS CURRY POWDER1 small onion, peeled and chopped1 lb. ground turkey1 jalapeño pepper, minced, optional1 Cup tomato sauce1/4 Cup golden raisins2 TB. chopped fresh parsley
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