Asiago-Crusted Turkey Medallions and Stuffed Acorn Squash

By Executive Chef-Owner Brandt Evans
Culinary Setting
Cooking Style
Boneless Breast


6 Medium acorn squash, halved, seeded

1-1/2 c water

2 c brown sugar

2/3 c unsalted butter

2 Small red onions, diced

1/4 c minced garlic

8 c brown rice, cooked

2 c sour cherries

1 c English walnuts, toasted and chopped


To taste salt and freshly ground black pepper

8 c Asiago cheese, grated


Acorn Squash

Place acorn squash halves in a hotel pan with 1-1/2 cups water. Cover with foil and bake for 30 minutes in a 375 degree F oven. Bake until the squash is fork-tender.

Remove from oven and transfer squash to sheet pans. Sprinkle with brown sugar and place a tablespoon of butter inside each half. Briefly return to oven to melt butter and sugar.

In a saucepot, sauté onions and garlic. Place rice in pan and sauté for 5 minutes. Place seasoned water in pot with rice, cover and cook for about 10-20 minutes or until rice is cooked.

Remove lid and fold in sour cherries and walnuts. Divide equally and place in squash halves. Reserve warm for service.

Turkey Prep and Service

Gently pound each medallion to an even thickness. Season with salt and pepper.

Dredge both sides of each medallion with Asiago cheese.

In a cold non-stick pan, sauté turkey medallions. (The cheese will not stick if a cold pan is used.) Sauté until medallions are cooked through and the cheese turns golden brown, about 5 minutes.

Plate two medallions with each squash half on a warm dinner plate. Garnish with fresh herbs.