‘Campsgiving’ Squash Bowl

One of our favorite traditions is our annual “Campsgiving” Trip—essentially an autumn camping trip where we just hang out around the campfire and cook a lot of great food together! 

Some years we’ve endeavored to cook quite a feast (including the time we cooked a whole bird in a Dutch oven), but this year we’re keeping things simple with this roasted stuffed acorn squash. 

This recipe has all the flavors that conjure up memories of a big family Thanksgiving, but it doesn’t involve nearly as many dishes (and you don’t need to invite a dozen of your relatives over to help finish it all!). 

So, if you’re planning a late-season camping trip this year and want to get into the spirit of Thanksgiving, we hope you give this recipe a try!  

Directions

• Prepare the Squash: Using a large knife, chop the squash in half pole-to-pole. Scoop the seeds and stringy pulp out of the center with a spoon and discard. Rub the cut sides of each squash half with a teaspoon of olive oil and season with salt. Wrap in heavy-duty aluminum foil (optional, but recommended if cooking over a wood fire).
• Roast the Squash: Place the squash on the grill, cut side up, over medium heat. Roast for 30 minutes, then flip the squash so the cut side is facing down, and roast for an additional 15 minutes or until the squash is tender.
• Prepare the stuffing: Heat oil in a skillet over medium heat. Add the diced onions and saute until they are just beginning to soften about 3 minutes. Add the turkey and cook until beginning to brown, 5 minutes or so, breaking it apart with your spatula as it cooks. Add the celery and cook for 2 minutes more. Fold the prepared stuffing into the turkey and vegetable mixture (or, if using store-bought stuffing, add the mix and liquid to the pan), pecans, and cranberries.
• Assemble: Carefully unwrap the squash from the foil. Scoop half of the stuffing mixture into the cavity of each squash half.
• Serve & enjoy!