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Stuffed Acorn Squash with Turkey

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This cozy stuffed acorn squash with turkey is a hearty yet healthy dinner featuring caramelized squash halves filled with savory ground turkey, apples, cranberries, and herbs. It’s easy enough for a weeknight but impressive enough for guests, and naturally gluten-free with simple dairy-free and nut-free adaptations.

Ingredients

Scale
  • 2 medium acorn squash (about 2–2.5 lbs each), halved and seeded
  • 1 tablespoon olive oil (for brushing)
  • Salt and black pepper, to taste
  • 1 pound ground turkey (93% lean recommended)
  • 1 small onion, finely diced
  • 2 celery ribs, finely diced
  • 2 garlic cloves, minced
  • 1 small apple, diced (such as Honeycrisp or Gala)
  • 1/3 cup dried cranberries
  • 1/4 cup chopped pecans or walnuts (toasted for best flavor)
  • 1 teaspoon dried sage (or 1 tablespoon fresh, minced)
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon salt (adjust to taste)
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon smoked paprika (optional)
  • 1 tablespoon olive oil (for sautéing)
  • 1/2 cup shredded sharp cheddar or crumbled feta (optional, for topping)
  • 2 tablespoons fresh parsley or chives, chopped (for garnish)

Instructions

  1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or foil.
  2. Carefully cut each acorn squash in half from stem to tip. Scoop out the seeds and stringy bits with a spoon.
  3. Brush the cut sides and cavities with 1 tablespoon olive oil, then sprinkle with salt and pepper. Place cut side down on the baking sheet.
  4. Roast the squash for 30-35 minutes, until the flesh is fork-tender and the edges are starting to caramelize. (Smaller squash may be ready in 25 minutes.)
  5. While the squash roasts, heat 1 tablespoon olive oil in a large skillet over medium heat.
  6. Add diced onion and celery. Sauté for 3-4 minutes until softened.
  7. Stir in garlic and cook for 1 minute, until fragrant.
  8. Add the ground turkey. Cook, breaking up with a spoon, until browned and cooked through (about 5-6 minutes).
  9. Mix in diced apple, dried cranberries, toasted pecans, sage, thyme, smoked paprika, salt, and pepper. Cook for another 2-3 minutes so the flavors meld. Let any excess liquid simmer off.
  10. When the squash is cool enough to handle, flip them over so the cavity faces up.
  11. Spoon the turkey mixture evenly into each half, packing it gently.
  12. Sprinkle with cheese if using.
  13. Return to the oven and bake for 10-15 minutes, until heated through and cheese is melted and bubbly.
  14. Remove from oven, sprinkle with fresh herbs, and serve hot. For extra color, broil for 2 minutes to brown the cheese if desired.

Notes

For best results, toast the nuts before adding to the filling. Dice veggies and apples small for even bites. Let the stuffed squash rest for 5 minutes before serving to help the juices settle. To make ahead, prepare the squash and filling separately, then stuff and bake when ready. Easily adapted to be dairy-free, nut-free, or vegetarian.

Nutrition

Keywords: stuffed acorn squash, turkey, healthy dinner, fall recipe, gluten-free, cozy meal, Thanksgiving, meal prep, easy weeknight dinner, autumn

Find it online: https://chrisfeasts.com/stuffed-acorn-squash-with-turkey-easy-cozy-dinner-recipe/