Roasted Squash with caramelized Leeks, Onions, Garlic, and Turkey.

Fall means cool nights, and warm meals. Roasted squash and aromatic veggies are the perfect Fall meal. Its filing, tasty, and super impressive looking.

4 Banana Squash bases, cleaned and trimmed

2 Lbs Ground Turkey


2T Butter

3 Large Leeks, diced

1 Medium sized zucchini, diced

3 Medium Carrots, diced

1 Small Yellow Onion, diced

3 Garlic cloves, minced

8 Slices Muenster Cheese

S&P to taste

1/2C Chicken Stock

1T Parsley

Set smoker to "smoke" with the lid open about 5 minutes.

Turn the heat up to (400F)

(you can totally do this in your oven too)

While the smoker preheats, brush each squash with evoo and a generous amount of S&P

Place the Squash on a baking sheet and smoke them for about 35 minutes, until golden, and tender when pierced with a fork.

While the squash is cooking, brown Turkey in a deep pot. Drain, and set aside.

In the same pan heat 2T oil, and 2T Butter. Cook the leeks, onions, and carrots about 10 minutes, until aromatic and the onions are transparent. Add the chicken Stock.

Add the zucchini, garlic, turkey, and S&P and cook an additional 2-3 minutes.

Fill each Squash 1/2 way full. Layer a sliced cheese, and fill the rest of the way. Cover with more cheese. Can you ever have enough cheese?

Cook until cheese is just melted ( you could use a broiler for this too)

Remove from onion and sprinkle with parsley.

Serve right away!