Butternut Squash Turkey Roulade with Apple Cider Gravy
Serves: 4
  • 2 – 1 pound boneless, skinless turkey breasts
  • 1 small butternut squash
  • 2 tablespoon olive oil, divided
  • ¼ cup chopped pecans
  • ⅛ teaspoon salt + more for seasoning
  • 1 ¼ cup chicken stock, divided
  • ¼ cup apple cider
  • 2 tablespoons flour
  1. Preheat oven to 350 degrees. Split squash in half lengthwise, remove seeds. Place on a small baking sheet. Brush with 1 tablespoon olive oil and sprinkle liberally with salt and pepper. Roast until soft, about 45 minutes. Once squash is soft, either mash by hand or place in the food processor to puree. Place once cup of puree in a small bowl, add chopped pecans and ⅛ teaspoons salt. Raise heat on oven to 375 degrees.
  2. While the squash is cooking, place turkey breast in a large plastic bag. Using a meat tenderizer on the flat side or a rolling pin, flatten out turkey, until about ⅛ inch thick. Repeat with other breast.
  3. Season each breast on both sides with salt and pepper.
  4. Spread ½ cup of filling on the breast, leaving a ½ inch border around. Roll up, jelly roll style and secure every inch or two with bakers twine.
  5. In a medium oven-proof skillet heat remaining oil over a medium-high heat. Brown turkey on all sides.
  6. Pour ¼ cup apple cider and ¼ cup chicken stock in pan. Place in oven and bake until chicken is cooked through, about 25-30 minutes. Use a meat thermometer to make sure it’s fully cooked, it should read 165 degrees.
  7. Once turkey is fully cooked, transfer breasts to a plate and cover with foil while you make the gravy.
  8. In a measuring cup, vigorously whisk COLD chicken stock and flour. Whisk mixture into remaining apple cider and stock in skillet. Bring to a boil and then reduce to a simmer until thickened. Season liberally with salt and pepper.
  9. Slice turkey into one inch pieces and serve with gravy.
Recipe by Cooking for Keeps at https://www.cookingforkeeps.com/butternut-squash-turkey-roulade-apple-cider-gravy/