Stuffed Acorn Squash with Ground Turkey, Apple, Cranberries, and Cheese Recipe
This gluten-free Stuffed Acorn Squash recipe features roasted acorn squash filled with a savory mixture of ground turkey, apples, aromatic herbs, and dried cranberries, topped with melted mozzarella cheese. A comforting and balanced dish perfect for a wholesome family meal or special occasion, combining sweet and savory flavors with nutritious ingredients.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Acorn Squash
- 3 small acorn squash (or 2 large)
- Olive oil, for roasting (about 1-2 tsp)
- ½ tsp kosher salt, divided
- ⅛ tsp black pepper, divided
Stuffing
- 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, about 1 cup)
- 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
- ⅛ tsp black pepper
Instructions
- Preheat and prepare squash: Preheat the oven to 400℉ (200℃). Line a baking sheet with greased parchment paper. Cut each acorn squash in half lengthwise from tip to stem and scoop out the seeds. Lightly drizzle the squash halves with olive oil and sprinkle with half of the kosher salt and black pepper. Place the squash halves flesh side up on the prepared baking sheet.
- Roast the squash: Roast the squash in the preheated oven for 40 minutes to 1 hour, depending on size, until the flesh is tender and easily pierced with a fork.
- Sauté aromatics: While the squash roasts, heat 1 tablespoon of olive oil in a pan or skillet over medium heat. Add the finely chopped onion, apple, and celery, and cook until softened, about 5 minutes.
- Add herbs and garlic: Stir in the minced garlic, fresh thyme, and fresh rosemary, cooking until fragrant, about 30 seconds.
- Cook turkey: Add the ground turkey to the pan along with the remaining kosher salt and black pepper. Break apart the meat with a wooden spoon and cook until browned and fully cooked through, about 8 to 10 minutes.
- Simmer with broth: Pour in the chicken broth and allow the mixture to simmer for 1 to 2 minutes until the liquid is mostly absorbed.
- Mix in cheese and cranberries: Remove the pan from heat. Stir in half of the shredded mozzarella cheese and the dried cranberries until the cheese melts and everything combines well.
- Fill the squash: Once the acorn squash is fork-tender, remove it from the oven. Spoon the turkey stuffing evenly into each squash half and sprinkle the remaining cheese on top.
- Finish melting cheese: Return the stuffed squash to the oven and bake for about 5 minutes until the cheese melts. For a browned top, broil for 2 to 3 minutes until golden.
- Prep ahead tip: For convenience, chop the onion, apple, celery, thyme, rosemary, and mince garlic ahead of time. You can also roast the acorn squash in advance to save time on the day of cooking.
Notes
- You can substitute parmesan cheese for mozzarella if preferred.
- Use dates instead of dried cranberries for a different natural sweetness.
- Adjust salt to taste based on dietary needs.
- Cooking time for the squash varies depending on size; test for tenderness with a fork.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days.
- Reheat gently in the oven or microwave before serving.
- To make it dairy-free, omit the cheese or use a vegan cheese alternative.
