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Stuffed Acorn Squash with Ground Turkey, Apple, and Cranberries Recipe

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Stuffed Acorn Squash with Ground Turkey and Apple is a delicious and comforting gluten-free meal featuring roasted acorn squash halves filled with a savory mixture of lean ground turkey, fresh apple, aromatic herbs, and dried cranberries, topped with melted mozzarella cheese for a perfect balance of flavors and textures.

Ingredients

Acorn Squash

  • 3 small acorn squash (or 2 large)
  • Olive oil, for roasting
  • ½ tsp kosher salt (half of 1 tsp), divided
  • ¼ tsp black pepper, divided

Filling

  • 1 Tbsp extra virgin olive oil
  • 1 lb lean ground turkey (99% fat free)
  • ½ yellow onion, finely chopped (about ½ cup)
  • 2 stalks celery, finely chopped
  • 1 small apple, chopped (or ½ large apple, ~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)
  • Remaining ½ tsp kosher salt

Instructions

  1. Preheat and prepare squash: Preheat your oven to 400℉ (200°C). Line a baking sheet with greased parchment paper. Cut each acorn squash in half from the tip to the stem and scoop out the seeds with a spoon. Drizzle the squash halves flesh side up with a little olive oil, and season with half of the salt and pepper. Place them on the prepared baking sheet.
  2. Roast the squash: Roast the squash in the oven for 40 minutes to 1 hour, or until the flesh is tender and easily pierced with a fork. Cooking time varies depending on squash size.
  3. Sauté aromatics and fruits: While the squash roasts, finely chop the onion, apple, and celery. Heat 1 tablespoon of olive oil in a pan or skillet over medium heat. Add the chopped onion, apple, and celery, cooking until softened, about 5 minutes.
  4. Add herbs and garlic: Stir in the minced garlic, fresh thyme, and fresh rosemary. Cook for about 30 seconds until fragrant.
  5. Cook the ground turkey: Add the ground turkey, remaining salt, and half the black pepper to the pan. Break up the meat with a wooden spoon and cook until browned and thoroughly cooked, approximately 8 to 10 minutes.
  6. Simmer with broth: Pour in the chicken broth and allow the mixture to simmer for 1 to 2 minutes, letting the liquid absorb.
  7. Mix in cranberries and cheese: Remove the pan from heat and stir in half of the shredded mozzarella cheese and the dried cranberries until the cheese melts and blends with the mixture.
  8. Fill the squash: Once the acorn squash is tender, remove it from the oven and spoon the turkey stuffing evenly into the squash halves. Sprinkle the remaining cheese over the top.
  9. Melt the cheese: Return the stuffed squash to the oven for about 5 minutes until the cheese melts. For a browned cheese topping, broil the squash for 2 to 3 minutes, watching carefully to avoid burning.
  10. Optional prepping tips: You can chop the vegetables and herbs and mince the garlic ahead of time, and even roast the squash earlier to streamline the cooking process when ready to assemble and bake.

Notes

  • You can substitute dried cranberries with chopped dates for a different sweetness profile.
  • Use parmesan cheese instead of mozzarella if preferred for a sharper flavor.
  • Adjust salt and pepper to taste depending on dietary needs.
  • Leftover stuffing can be served over rice or salad if not filling the squash.
  • This recipe is naturally gluten-free; ensure chicken broth is gluten-free if using store-bought.

Find it online: https://bitezly.com/stuffed-acorn-squash-with-ground-turkey-apple-and-cranberries-recipe-2/