Turkey Stuffed Acorn Squash (Printable version)
Roasted acorn squash filled with savory turkey and vegetable stuffing for a comforting autumn meal.
# What you need:
→ Squash
01 - 2 medium acorn squash, halved and seeded
02 - 2 tablespoons olive oil
03 - Salt and freshly ground black pepper, to taste
→ Turkey Filling
04 - 1 pound ground turkey
05 - 1 small onion, finely chopped
06 - 2 cloves garlic, minced
07 - 1 celery stalk, finely diced
08 - 1 medium carrot, finely diced
09 - 1 apple, peeled, cored, and diced
10 - 1/2 cup fresh baby spinach, chopped
11 - 1 teaspoon dried sage
12 - 1/2 teaspoon dried thyme
13 - 1/2 teaspoon paprika
14 - 1/4 teaspoon ground cinnamon
15 - 1/2 cup grated Parmesan cheese (optional)
16 - 1/3 cup low-sodium chicken broth
17 - Salt and pepper, to taste
→ Garnish
18 - 2 tablespoons chopped fresh parsley
19 - Additional Parmesan cheese, for serving (optional)
# How To:
01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper.
02 - Brush the cut sides of the acorn squash halves with olive oil and season with salt and pepper. Place cut side down on the prepared baking sheet.
03 - Roast the squash for 30–35 minutes, or until tender when pierced with a fork.
04 - Heat a large skillet over medium heat. Add a drizzle of olive oil, then add the onion, garlic, celery, and carrot. Sauté for 3–4 minutes until softened.
05 - Add the ground turkey to the skillet and cook, breaking up with a spoon, until no longer pink.
06 - Stir in the diced apple, spinach, sage, thyme, paprika, cinnamon, and chicken broth. Cook for 4–5 minutes until the liquid is mostly evaporated and the filling is heated through. Season with salt and pepper to taste.
07 - Remove the squash from the oven and carefully turn them cut side up. Fill each half with the turkey mixture, mounding slightly.
08 - Sprinkle Parmesan cheese over the top if using. Return to the oven and bake for an additional 10–12 minutes, until the tops are golden and the cheese is melted.
09 - Garnish with chopped parsley and serve hot.
# Expert Advice:
01 -
- Everything cooks in one pan while the squash roasts, making cleanup surprisingly manageable
- The combination of sweet squash, savory turkey, and that hint of cinnamon creates layers of flavor that feel sophisticated but come together so simply
02 -
- The squash halves can be roasted a day ahead and refrigerated, then warmed through before filling
- Letting the filling cool slightly before stuffing the squash prevents it from making the squash soggy
03 -
- Use a large spoon with a thin edge for scraping the squash flesh from the skin while eating
- The skin is edible but some guests prefer to eat just the filling and flesh, so serve with a spoon