This is a recipe that is now a favorite in our house. I've made this with 4 to 6 potatoes instead of squash and both are excellent!
Provided by Christine
Categories World Cuisine Recipes African
Time 4h5m
Yield 6
Number Of Ingredients 13
Steps:
- Mix flour, chipotle chili powder, garlic powder, cinnamon, coriander, salt, and black pepper in a large resealable plastic bag and shake to combine. Place the turkey breast into the bag, seal, and shake to coat turkey with the spice mix.
- Heat olive oil in a large skillet over medium heat and sear the seasoned turkey breast in the hot oil until browned on both sides, about 5 minutes per side (meat will still be pink inside).
- Place acorn squash quarters, carrots, red onions, and garlic cloves into the bottom of a large slow cooker. Place the browned turkey breast on top of the vegetables. Cover cooker.
- Cook turkey breast until meat and vegetables are very tender, 3 1/2 to 4 hours on High or 7 to 8 hours on Low. Transfer turkey breast to a platter and allow to rest for about 10 minutes before slicing.
- Peel squash and garlic cloves. Arrange the cooked vegetables around the turkey meat and spoon the juices from the slow cooker over the turkey and vegetables to serve.
Nutrition Facts : Calories 455.5 calories, Carbohydrate 19.2 g, Cholesterol 218.4 mg, Fat 4.6 g, Fiber 3.4 g, Protein 81.1 g, SaturatedFat 1 g, Sodium 364.7 mg, Sugar 5.2 g
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