2 small green peppers (or 1 bell pepper of any color/frying pepper)
1 large tomato
spices (chili, curry, Italian herbs–use what you like, the recipe is customizable)
here’s what you’ll do
Preheat the oven to 400F. Cut the delicata squash in half and scoop out the seeds (save these for later to roast up as a snack.) Rub the cut side of each squash with a small drizzle of oil and turn face down on a baking tray and pop in the oven to roast.
As the squash is roasting, finely chop the shallots and green peppers and get them started in a skillet over a moderate heat with a splash of olive oil. Peel the tomato: to peel, score an X in the bottom and place in a bowl and cover with boiling water. Wait a couple minutes, and then starting at the X using a paring knife, peel away the skin. Then roughly chop the tomato and add that to the skillet with any juices that may be on the board. Stir everything well and add your spices of choice, salt and pepper.
Add the ground turkey and break it up. Allow it to brown and let the chili cook. The chili and squash should finish cooking about the same time. The squash are done when they are soft to the touch. Taste and adjust the chili and then fill the boats. Decorate with herbs, sour cream, cheese, salsa etc. and serve.