Ingredients:

  • 1 small butternut squash (approx. 1.5 lbs / 680g), peeled, seeded, and diced into 1/2-inch cubes
  • 1 Tbsp olive oil, plus extra for greasing
  • Salt and freshly ground black pepper, to taste
  • 2 Tbsp fresh sage leaves, finely chopped
  • 1/3 cup (40g) pecans, roughly chopped and lightly toasted
  • 2 oz (55g) goat cheese (Chèvre), crumbled
  • 1/4 cup (25g) Panko breadcrumbs
  • 1 clove garlic, minced
  • 1 large boneless turkey breast (skin-on or skinless), about 2.5–3 lbs (1.1–1.4 kg), butterflied/pounded to even thickness
  • 2 Tbsp unsalted butter, melted
  • 1 Tbsp Dijon mustard
  • 1 tsp fresh thyme leaves
  • About 4 feet (1.2m) kitchen twine

Instructions:

  1. Preheat oven to 400°F (200°C). Toss diced squash with 1 Tbsp olive oil, salt, and pepper. Roast on a parchment-lined baking sheet for 20–25 minutes until tender and lightly caramelized. Let cool slightly.
  2. In a bowl, gently combine the roasted squash, chopped sage, toasted pecans, crumbled goat cheese, Panko breadcrumbs, and minced garlic. Taste and adjust seasoning.
  3. If the turkey breast is uneven, lay it flat and pound it gently to an even 3/4-inch thickness. Pat the meat thoroughly dry with paper towels.
  4. Mix the Dijon mustard and fresh thyme together. Spread this mixture evenly over the flattened turkey meat, leaving a 1-inch border clear around the edges.
  5. Spread the squash filling evenly over the seasoned turkey meat. Starting from a long edge, tightly roll the turkey breast into a neat log.
  6. Secure the roll using kitchen twine, tying a knot every 1.5 inches along the length to maintain its shape during cooking.
  7. Heat a large skillet over medium-high heat. Brush the outside of the tied turkey lightly with oil. Sear all sides until lightly golden brown (about 1–2 minutes per side). Transfer the seared breast to a roasting pan.
  8. Brush the exterior of the seared breast with the melted butter. Roast in a preheated 375°F (190°C) oven for 45–55 minutes, or until the internal temperature registers 160°F (71°C) at the thickest point.
  9. Remove from the oven. Tent loosely with foil and let rest for 10–15 minutes (the internal temperature will rise to a safe 165°F / 74°C). This resting period is crucial for moist meat.
  10. Remove the twine before slicing. Slice the stuffed turkey breast thickly and serve immediately.