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Turkey-Stuffed Acorn Squash Recipe

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4.3 from 10 reviews

This Turkey Stuffed Acorn Squash recipe is a hearty, flavorful dish perfect for a wholesome meal. Roasted acorn squash halves are filled with a savory mixture of ground turkey, onions, celery, apple, dried cranberries, and herbs, then topped with breadcrumbs and Parmesan cheese before finishing in the oven. It combines sweet, savory, and tangy elements for a balanced, satisfying dinner that showcases seasonal ingredients.

Ingredients

Acorn Squash

  • 1 large acorn squash or 2 small ones, cut in half

Stuffing

  • 1 lb ground turkey
  • 1/2 large yellow onion or 1 small onion, chopped
  • 1 celery stalk, chopped
  • 1/4 cup dried cranberries
  • 1/2 apple, peeled and chopped
  • 1/2 teaspoon dried thyme
  • 1 tablespoon plain bread crumbs
  • 3 tablespoons grated Parmesan cheese
  • 1/2 cup chicken stock
  • 1/4 teaspoon garlic salt
  • Salt and pepper, to taste
  • 3 tablespoons olive oil, divided

Instructions

  1. Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for roasting the squash.
  2. Prepare Squash: Trim the bottom and top of the acorn squash to create flat surfaces on both ends. Then cut the squash vertically in half and scoop out all seeds with a spoon.
  3. Season and Roast Squash: Brush the cut sides of the squash halves with olive oil, then season with garlic salt and pepper. Place them cut side up on a baking sheet and roast in the oven for 50 minutes to 1 hour, until tender.
  4. Cook Ground Turkey: While squash roasts, heat 1 tablespoon of olive oil in a skillet over medium heat. Add ground turkey, season with salt and pepper, and cook thoroughly until no longer pink. Remove the cooked turkey from the pan and set aside.
  5. Sauté Vegetables and Fruit: Add additional olive oil to the same skillet. Add chopped onions and dried thyme, cooking for about 5 minutes until onions become translucent. Then add chopped celery, apple, and dried cranberries and cook for another 3-4 minutes until softened.
  6. Combine Ingredients: Return the cooked turkey to the skillet. Pour in chicken stock, season with salt and pepper, and cook together for 3 more minutes to meld flavors and reduce liquid slightly.
  7. Add Breadcrumbs and Cheese: Stir in bread crumbs and grated Parmesan cheese until everything is well combined. Adjust seasoning as needed.
  8. Stuff Squash: Remove the roasted squash from the oven and fill each half generously with the turkey stuffing mixture.
  9. Bake Stuffed Squash: Return the stuffed squash to the oven and bake for an additional 15 minutes, allowing the flavors to blend and the topping to crisp slightly.

Notes

  • For added texture, you can sprinkle extra Parmesan cheese on top before the final baking step.
  • Substitute ground turkey with ground chicken or pork if desired.
  • Use gluten-free bread crumbs to make the recipe gluten-free.
  • Leftovers can be refrigerated for up to 3 days and reheated gently in the oven or microwave.
  • Adjust sweetness by varying the amount of dried cranberries or apple.

Find it online: http://bitezly.com/turkey-stuffed-acorn-squash-recipe/