Roasted Acorn Squash & Family Circle Turkey Burgers

As promised, I'm sharing my recipe for roasted acorn squash and reviewing our second dinner from Family Circle Magazine today!

Roasted Acorn Squash

Squash is a vegetable I love.  It doesn't really matter what kind of squash it is, I'll find a way to incorporate it in our meals if I can.

The idea for this recipe actually came from Martha Stewart, I love that woman.  Her variation involves canola oil and salt, but not being a huge salt fan over here, I put my own spin on it.

You will need:

1 medium acorn squash

Cinnamon (roughly 1/2 tsp)

Brown Sugar or Honey (roughly 1 Tbsp)

Olive Oil (roughly 1 Tbsp)

To Make:

1. Preheat your oven to 350* F.
2. Rinse your acorn squash and carefully cut it in half.  Scoop out the seeds and the proceed to slice each half like you would a cantaloupe.
3. Line your baking sheet with foil or a silicon baking mat and place your squash slivers onto the sheet.
4. Lightly spritz or brush each side of your slices with olive.  Then sprinkle lightly with cinnamon and brown sugar. If you opt to use honey you can lightly drizzle the slices with honey and then sprinkle with cinnamon after.  I went with the cinnamon and brown sugar route, which turned out great.
5. Bake your slices in the oven on the middle rack for 30 minutes, turning once, halfway through.  You will know they are done when you can easily poke them with a fork.

Nutritional Information per Spark People Recipe Calculator as prepared with brown sugar:

Servings: 4, Calories: 103.9, Total Fat: 3.7 g, Saturated Fat: .05 g, Polyunsaturated Fat: 0.6 g, Monounsaturated Fat: 2.5 g, Cholesterol: 0.0 mg, Sodium: 5.8 mg, Potassium 570.1 mg, Total Carbohydrate: 20.1 g, Dietary Fiber: 2.6 g, Sugar: 3.0 g, Protein: 1.3 g

Now onto the Turkey Burgers!

These are made with zucchini, green onions, ground turkey, salt, peeper, and parsley (optional).  You can find the full recipe here or in the March 2013 issue of Family Circle on page 122.

The original recipe calls for zucchini but I had extra yellow squash on hand so I used that instead.  I would recommend using turkey that has a bit of a higher fat content than the most lean so that the patties hold together better.  I used lean ground turkey and it worked fine they were just a little difficult to flip.

I made Black Pepper Hamburger buns from Portuguese Girl Cooks to go with these, although you could substitute any type of bun that would meet your specific dietary needs.

As for the taste:  Aaron said, and I quote, "These could possibly be the best burgers I have ever had."  I would have to agree, these were pretty darn good and we will definitely be having them again.