Turkey burgers with crispy pumpkin sticks

Ingredients:

• 1 large butternut squash (1.3 - 1.8 kg)
• 450 g of ground turkey
• 1 package 220g frozen chopped spinach, thawed and squeezed out
• 2 green onions, finely chopped
• 1 large clove of garlic, minced
• 4 slices Swiss cheese
• 2 tbsp. grainy mustard
• 2 tbsp. l. apricot jam
• 4 sesame seed hamburger buns, halved and toasted
• Lettuce leaves for assembly

Preparation:

1. Preheat oven to 450°F (230°C). Trim, peel, and halve the butternut squash. Scoop out and discard the seeds. Slice the squash into 1/4-inch-thick strips. Spray a rimmed baking sheet with cooking spray. Arrange the squash in an even layer on the baking sheet and spray with cooking spray. Bake until the squash is golden brown and crisp, about 25 minutes. Sprinkle with salt.
2. Meanwhile, in a large bowl, combine ground turkey, spinach, green onions, garlic, and 1 tablespoon each of salt and black pepper; mix well. Form into four 4-inch-wide patties. Heat a large skillet over medium heat and lightly spray with cooking spray.
3. Place the patties in the pan and cook until cooked through and browned, about 4 minutes per side. One minute before the end of cooking, top each patty with a slice of Swiss cheese.
4. Spread mustard and jam on both bun halves. Place the patties on the buns and top with lettuce leaves. Serve with baked pumpkin.