INGREDIENTS:

Squash Ssamjang:
1 small butternut squash, halved and seeded
1 tablespoon vegetable oil
4 medium garlic cloves, finely chopped
3 tablespoons toasted sesame seeds
2 tablespoons doenjang
2 tablespoons gochujang
2 tablespoons honey
2 tablespoons toasted sesame oil
1 tablespoons gochugaru
1 (1-inch) piece fresh ginger, peeled and finely chopped
1 teaspoon freshly ground black pepper

Turkey and Jujube Relish:
12 tablespoons butter, softened
1 tablespoon cinnamon
2 tablespoons garlic powder
1 tablespoon Kosher salt
1 tablespoon freshly ground black pepper
2 tablespoons doenjang
1 JENNIE-O® Tender & Juicy Young Turkey bone-in whole turkey breast (4½ to 5 pounds), thawed and patted dry
5 ounces dried jujube dates, soaked in hot water for 1 hour, pitted
1 tablespoon cider vinegar

Assorted lettuce leaves, for serving (such as red and green leaf lettuce, perilla leaves and chicories)

DIRECTIONS:

Squash Ssamjang:

Heat oven to 425°F. In 10-inch cast iron skillet, over medium-high heat, heat oil. Place squash halves in skillet, cut side down. Cook 3 to 5 minutes, or until squash begins to brown. Transfer skillet to oven. Bake 20 to 25 minutes, or until completely tender. Let cool. Scoop out flesh into a medium bowl. Using fork, mash squash. Stir in garlic, sesame seeds, doenjang, gochujang, honey, sesame oil, gochugaru, ginger, and pepper. Mix to form a thick sauce. Set aside.

Turkey and Jujube Relish:

Heat oven to 400°F. In small bowl, combine butter, cinnamon, garlic powder, salt, and pepper. Spread doenjang in cavity of turkey breast. Spread cinnamon butter mixture evenly all over turkey breast skin.

Transfer turkey breast to roasting pan. Add jujubes to pan, spreading out around turkey breast.

Roast turkey 30 minutes. Lower temperature to 350°F. Roast for about 2 hours, basting occasionally, checking temperature after 1½ hours, or until meat thermometer inserted into the thickest part of the breast registers 165°F and 180°F in the thigh. Remove jujubes to a bowl when they begin to darken around edges and caramelize in pan.

Remove turkey from pan to cutting board. Cover loosely with foil. Let stand 15 minutes for easier carving. Strain drippings from pan through a fine-mesh strainer into a small saucepan.

Roughly chop reserved jujubes and add to saucepan with drippings. Stir in cider vinegar and 2 tablespoons water. Cook over low heat 2 to 3 minutes, stirring occasionally, until Jujubes are softened and mixture forms a thick relish. Transfer to a small serving bowl.

Carve turkey breast into thin slices and transfer to a serving platter. Serve with jujube relish, ssamjang, and lettuce.