Ingredients:
1 small kabocha squash
Avocado oil spray
1 lb ground turkey
1 onion, thinly sliced
1 cup mushrooms, chopped
4 cloves garlic, minced
2 cups bone broth (homemade or store bought)
1.5 cups canned tomatoes
1 cup sweet potato soup (TJ's or other brand, If subbing with pumpkin puree, add 1 tsp turmeric, 1 tsp ginger)
1 can black beans, drained
1 Tbsp maple syrup
1.5 tsp salt
1 tsp mushroom seasoning (plus extra for kabocha squash)
1 tsp garlic powder
1 Tbsp cumin
2 tsp cinnamon (plus extra for kabocha squash)
1 tsp chili powder
Directions:
Preheat oven to 350 degrees F.
Cut kabocha squash in half and remove seeds. Cut into 1 inch cubes. Add to lined baking sheet. Spray with avocado oil and add a sprinkle of salt, cinnamon, and mushroom seasoning. Place in oven for 35-45 minutes (flip halfway).
While that's cooking, saute onions, garlic, and mushrooms over medium heat. Add a tbsp of bone broth to prevent burning. Add in turkey along with spices. Stir every minute or so until cooked ~ 20 minutes.
Once done add sautéed veggies and turkey to slow cooker. Add in all remaining ingredients and kabocha squash when done.
Place on low heat and cook for 6-7 hours.
Makes: 12 cups
2.5 cups/servings
Calories: 410
Serving Suggestions: Serve with a dollop of 2% Greek yogurt & scallions