Acorn Squash DinnerPosted: October 26, 2019
I went to Harris Teeter to get my flu shot today and pick up a few groceries. I had to waste a little time while my nice regular pharmacist got my shot ready. I went to the deli to buy some turkey. The line was very long.
I abandoned my spot in line and went over to the veggies and on my way to the cheese I passed the poultry section. I saw fresh whole turkey breasts were on sale. I looked at one and did the math. Five pounds of turkey with a breast bone for $11. One pound of deli turkey without a bone, $11.99. I put the turkey in my cart and continued shopping.
After paying for my groceries and getting my shot I went home and cooked the turkey breast. It took under two hours and I figured I had at least four pounds of meat that tasted much better than any deli meat. It was ready for my dinner concoction.
Acorn Squash- cut in half, with seeds scooped out.
2 tablespoons sour cherry preserves
6oz. Of turkey breast
2 balls of Burrata
Splash of good thick balsamic vinegar
Preheat oven to 350°
On a foil covered sheet pan, sprayed with Pam, place acorn squash cut side down. Place in oven and cook for at least and hour until the squash is tender.
Once done sprinkle liberally on cut side with salt and pepper. Put a spoonful of preserves in the cup of each squash half. Tear up turkey and put on top of preserves. Top with a ball of burrata and drizzle balsamic vinegar on cheese and sprinkle a little more salt and pepper.