Turkey Squash Moussaka

The traditional Moussaka includes layers of fried eggplant, ground beef and tomatoes sauce. If you follow the standard recipe you would also include béchamel sauce on top of everything. I switched the beef with lean turkey meat, baked the eggplants instead of frying, and mixed the tomato sauce with butternut squash to get the creamy effect instead of the rich béchamel. The result is layers of goodness with amazing flavors that you cannot stop eating, but much healthier and lower carb than the original. Enjoy a healthy dish with a touch of Greece (or turkey, depends who you ask).

Ingredients:

6 Fresh tomatoes
2 Cups of pre-cooked mashed butternut squash
2 Large eggplants
1 big onion, diced
2 Tbsp. fresh oregano
1 Pound of ground turkey
Salt and pepper
1 Tsp. of brown sugar
1/2 Tsp. of nutmeg
Olive oil

[Improvising options: Butternut squash →any kind of squash, if you are using zucchini make sure you squeeze it well to drain the liquid | Ground turkey →ground chicken/ beef/firm tofu | Oregano → whatever herbs that make you happy | Fresh tomatoes → 2 cups of can tomato sauce]

Preparation:

Pre-heat the oven for 350F. Start by slicing the eggplants to very thin slices, lay them in a pan and drizzle some olive oil (I use oil spray) and some salt on both sides.

Bake for about 15 minute, flip and bake the other side for additional 10 minutes.

In the meantime, grate or add the tomatoes to a blender to get a smooth mixture.

Mix the tomatoes with the squash and add the oregano, sugar, and salt & pepper

No need to cook them together, but if you feel like, 5 minutes on medium heat would do miracles. Just taste it and see if the flavor works for you.

Now to the ground turkey – sauté the onion with some oil until the onion is becomes translucent. Add the ground turkey with some salt, pepper and nutmeg and break to as small chunks as you can until fully cooked, it will take about 10 minutes. Taste it to correct seasoning.

Now to the fun part, assembling the dish: in an oil pan, start with some of the tomato/squash mash, then arrange one layer of eggplants, then the ground turkey. Continue with 2 more layers and finish with the tomato and squash mixture to cover everything.

Bake for 30-40 minute until the smell in the house tells you it is ready.

I like to break all the layers in my plate and eat each one separately, go figure. Enjoy.