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Turkey Thighs, Acorn Squash, and Apples

This image courtesy of Joseph DeLeo

There are never enough wonderful ways to cook the myriad of winter squash that are available. Here is an easy winter one-pot meal that fills the kitchen with a delightful aroma. Calvados is a strong apple brandy that is made in Normandy, France. Serve with couscous, rice, or cornbread.

NotesCooker: 3 quart

Setting and Cooking Time: Low for 5½ to 6½ hours

Serves2

Cooking Methodslow cooking

CostInexpensive

Easy

Total Timehalf-day

Make Ahead RecipeYes

One Pot MealYes

OccasionCooking for a date

Recipe Coursemain course, side dish, starch, vegetable

Dietary Considerationegg-free, gluten-free, halal, kosher, peanut free, soy free, tree nut free

Equipmentcrock pot

Mealdinner

Taste and Texturemeaty, savory

Ingredients

  • 1 pound acorn squash, stemmed, seeded, and cut into 1-inch-thick rings
  • ¾ pound large tart cooking apples, such as Granny Smith, cored and cut into ½-inch-thick rings
  • 2 turkey thighs (about 2 pounds), skin and excess fat removed
  • Salt and freshly ground black or white pepper to taste
  • 1 shallot, chopped
  • ¼ cup unfiltered apple juice or sweet cider
  • 1 tablespoon Calvados
  • 3 tablespoons brown sugar
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground allspice

Instructions

  1. Spray the inside of the crock with nonstick cooking spray. Layer the squash and apple rings in the bottom. Place the turkey thighs on top and sprinkle with salt, pepper, and the shallot.

  2. In a small bowl, combine the apple juice, Calvados, brown sugar, cinnamon, and allspice; pour over the turkey. Cover and cook on LOW for 5½ to 6½ hours, until the meat is tender. Serve immediately.

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