Stuffed Acorn Squash with Ground Turkey, Apple, and Cranberries Recipe
This Gluten-Free Stuffed Acorn Squash recipe features roasted acorn squash halves filled with a savory mixture of ground turkey, apples, celery, onions, garlic, fresh herbs, and dried cranberries, topped with melted mozzarella cheese. Perfect for a hearty, nutritious meal that combines sweet and savory flavors with wholesome ingredients, making it a comforting fall or winter dish.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 6 servings
- Category: Main Dish
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Squash
- 3 small acorn squash (or 2 large)
- Extra virgin olive oil for roasting, as needed
- ½ tsp kosher salt (half of 1 tsp)
- ¼ tsp black pepper
Filling
- 1 Tbsp extra virgin olive oil
- 1 lb lean ground turkey (99% fat free recommended)
- ½ yellow onion, finely chopped (about ½ cup)
- 2 stalks celery, finely chopped
- 1 small apple, chopped (or ½ large apple, about 1 cup chopped)
- 3 cloves garlic, minced
- 1 tsp fresh rosemary, chopped
- 1 Tbsp fresh thyme, chopped
- ½ cup chicken broth or chicken stock
- ¼ cup dried cranberries (or chopped dates)
- ½ cup shredded mozzarella cheese (or parmesan cheese)
- ½ tsp kosher salt (remaining half of 1 tsp)
Instructions
- Preheat and prepare squash: Preheat your oven to 400℉ (200°C) and line a baking sheet with greased parchment paper. Cut each acorn squash in half from tip to stem and scoop out the seeds using a spoon. Drizzle the cut sides with olive oil and sprinkle with half the salt and all the pepper. Place the squash halves flesh side up on the baking sheet and roast for 40 minutes up to 1 hour until the flesh is tender and can be easily pierced with a fork.
- Chop and soften vegetables: While the squash roasts, finely chop the onion, apple, and celery. Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the onion, apple, and celery and cook, stirring occasionally, until they soften and become fragrant, about 5 minutes.
- Add herbs and garlic: Stir in the minced garlic, fresh thyme, and fresh rosemary to the softened vegetables. Cook for about 30 seconds until fragrant, stirring constantly to avoid burning the garlic.
- Cook the ground turkey: Add the ground turkey to the skillet along with the remaining half teaspoon of kosher salt and pepper. Break the meat apart with a wooden spoon and cook, stirring occasionally, until the turkey is browned and cooked through, about 8 to 10 minutes.
- Simmer with broth: Pour in the chicken broth and let the mixture simmer for 1 to 2 minutes, allowing the liquid to reduce and absorb into the meat and vegetables.
- Mix in cranberries and cheese: Remove the skillet from heat. Stir in the dried cranberries and half of the shredded mozzarella cheese until the cheese melts and the filling is well combined.
- Stuff the roasted squash: When the acorn squash is tender, remove it from the oven. Spoon the turkey and apple filling into each squash half, dividing it evenly.
- Top and melt cheese: Sprinkle the remaining cheese evenly over the stuffed squash halves. Return them to the oven and bake for about 5 minutes or until the cheese is melted. For a browned, bubbly cheese topping, place the squash under the broiler for an additional 2 to 3 minutes, watching carefully to prevent burning.
- Prep ahead tips: To save time, chop the onion, apple, celery, thyme, rosemary, and mince the garlic in advance. You can also roast the acorn squash ahead of time and reheat before stuffing and finishing in the oven.
Notes
- Adjust cooking time for roasting the squash depending on size; larger squash may take closer to 1 hour to become tender.
- Substitute dried cranberries with chopped dates for a different sweetness profile.
- Use parmesan cheese instead of mozzarella for a sharper flavor.
- For extra moisture or flavor, use homemade chicken broth if possible.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
