When the air turns crisp and the leaves start to crunch underfoot, nothing hits the spot like a cozy, slightly sweet, slightly spicy dinner that feels like fall itself. Enter: Hot Honey Ground Turkey & Delicata Squash Bowls — the kind of dish that makes you want to grab a blanket, light a candle, and eat straight from the bowl while nodding in approval at your own cooking skills.
The best part? This recipe uses locally grown delicata squash from Davis Natural Produce, this week’s veggie focus. Their squash is packed with flavor, roasts up beautifully, and gives this dish its warm, golden, autumn-in-a-bowl feel. You can snag Davis Natural Produce veggies seven days a week at International Mountain Equipment NOCO (10a–6p)and on Saturdays at Tuckerman Brewery in Conway (3–6p).
Ingredients (Serves 4)
- 1 lb ground turkey (93% lean works well)
- 1 medium delicata squash (about 1 lb), halved, seeded, and sliced into half-moons
- 1 medium red onion, cut into wedges
- 2 cups Brussels sprouts, halved or 2 cups kale (roughly chopped) or 2 cups broccolini, trimmed
- 2 tbsp olive oil
- 1 tsp smoked paprika
- ½ tsp cinnamon
- Salt & black pepper, to taste
Hot Honey Glaze:
- ¼ cup honey
- 1–2 tsp hot sauce (adjust to your heat preference)
- 1 tbsp apple cider vinegar
- 1 clove garlic, grated
OR...speed things up with Mike's Hot Honey (available at Hannaford)
Optional garnishes:
- Crumbled goat cheese or feta
- Fresh parsley or crispy sage
- Toasted pumpkin seeds
Instructions
- Roast the veggies: Preheat oven to 425°F. Line a baking sheet with parchment. Toss delicata squash, onion, and your veggie of choice (Brussels sprouts, kale, or broccolini) with olive oil, paprika, cinnamon, salt, and pepper. Roast 20–25 minutes, flipping halfway, until caramelized and tender.
- Cook the turkey: Heat a skillet over medium. Add turkey, season with salt and pepper, and cook until browned and crumbly, 7–8 minutes.
- Make the hot honey glaze: Whisk together honey, hot sauce, vinegar, and garlic. Pour half into the skillet with the turkey, stirring until it clings to the meat and slightly reduces, about 1–2 minutes. Reserve the rest for drizzling.
- Assemble bowls: Divide roasted squash + veggies among bowls. Top with hot honey turkey, drizzle on the extra glaze, and add garnishes like goat cheese, pumpkin seeds, or crispy sage.
Why You’ll Love It
- Seasonal + local: Davis Natural Produce delicata squash brings natural sweetness and that unmistakable fall vibe.
- Flexible: Brussels sprouts, kale, or broccolini — take your pick depending on your mood (or picky eaters).
- Meal prep friendly: Make a big batch and reheat for quick lunches that taste like you actually planned ahead.
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