Name: Stuffed Acorn Squash with Turkey, Apples and Cranberries Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: American
Ingredients: 2 small acorn squash, cut in half; 2 tablespoons olive oil; Kosher salt, to taste; Freshly ground black pepper, to taste; 2 tablespoons olive oil; 1/2 medium yellow onion, chopped; 2 cloves garlic, minced; 1 lb ground turkey; 1 apple, chopped; 1 tablespoon fresh sage, minced; 1 teaspoon fresh thyme; 1/3 cup dried cranberries; 1/2 cup chopped pecans; 1/3 cup Panko breadcrumbs; 1/3 cup parmesan cheese, freshly grated; Kosher salt, to taste; Freshly ground black pepper, to taste

Jump to Recipe·5 from 51 reviews

If you’re searching for a cozy, flavorful dish that screams fall comfort food, I’ve got just the thing for you. This Stuffed Acorn Squash with Turkey, Apples and Cranberries Recipe is an absolute crowd-pleaser and such a fun way to enjoy seasonal ingredients all in one bite. Trust me, once you taste that warm blend of savory turkey with sweet apples and tart cranberries nestled inside perfectly roasted squash, you’ll want to make it again and again.

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Why This Recipe Works

Balanced Flavor Profile: The mix of savory turkey with sweet apples and tart cranberries makes every bite perfectly complex and interesting.
Beautiful Presentation: Serving the filling right inside roasted acorn squash halves provides a rustic, festive look that’s great for family dinners or guests.
Texture Variety: The crunchy pecans and crispy parmesan-panko topping add a satisfying crunch against the tender squash and juicy filling.
Easy to Customize: You can easily swap ingredients or add your own twists without losing that cozy, comforting vibe.

Stuffed Acorn Squash with Turkey, Apples and Cranberries, Fall stuffed squash recipes, Healthy stuffed acorn squash dinner, Cozy autumn squash recipe - A halved acorn squash with deep green skin and bright yellow-orange soft flesh is placed on a white plate with a white marbled texture background. The squash is filled with a layered mixture: the bottom layer is the cooked squash flesh, topped with a crumbly mix of browned ground meat, small chunks of yellow vegetables, and bits of red dried cranberries. This is finished with a sprinkling of light toasted breadcrumbs and small green herb leaves scattered across the top. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Every ingredient in this Stuffed Acorn Squash with Turkey, Apples and Cranberries Recipe is carefully chosen to bring out the best seasonal flavors. When shopping, I like to pick small acorn squashes that feel heavy for their size — that means they’re dense and flavorful. Don’t skip fresh herbs if you can help it, since they brighten the whole dish without overpowering the warm, homey feel.

Acorn squash: Their natural sweetness and size make them ideal bowls for stuffing, plus they roast beautifully to tender perfection.
Olive oil: Adds richness and helps everything brown nicely without masking the other flavors.
Yellow onion: Brings a mild sweetness and a bit of bite that grounds the filling.
Garlic: A little goes a long way to lift and deepen the savory notes in the turkey.
Ground turkey: Lean but flavorful, a lighter alternative to beef that pairs wonderfully with sweet and tart ingredients.
Apple: I prefer a crisp tart apple like Granny Smith—it softens just enough to balance without turning mushy.
Fresh sage and thyme: These herbs give the filling an earthy, autumnal aroma that feels like a warm hug.
Dried cranberries: Their chewy tartness contrasts beautifully with the apples and turkey.
Chopped pecans: Add crunch and a slightly buttery flavor to the mix.
Panko breadcrumbs: These create that perfect golden, crispy topping—way better than regular breadcrumbs.
Parmesan cheese: Grated fresh for the best flavor punch and melty goodness on top.
Kosher salt and pepper: Essential for seasoning each component just right.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

One of the things I love about this Stuffed Acorn Squash with Turkey, Apples and Cranberries Recipe is how easy it is to make your own. I often tweak the filling depending on what I have on hand or my mood – and you can too without losing the soul of the dish.

Variation: Sometimes I swap ground turkey for ground chicken or even a pork-sausage combo when I want a little more kick. It still pairs beautifully with the sweetness of apples and tart cranberries.
Seasonal twist: Swap out apples for diced pears in late fall, or try adding chopped mushrooms for an umami boost.
Allergy tweak: If you’re nut-free, omit pecans and double up on cranberries or add toasted pumpkin seeds for crunch.

Step-by-Step: How I Make Stuffed Acorn Squash with Turkey, Apples and Cranberries Recipe

Step 1: Prepare and Roast the Squash

Start by preheating your oven to 400°F — this is perfect for roasting the acorn squash until tender and sweet. Cut each squash half from stem to tip and scoop out all the seeds and stringy bits; this is where patience pays off to get a nice clean cavity for stuffing. To make sure your squash halves don’t tip over in the pan, I usually slice a small flat section off the rounded backs so they sit steady. Brush or drizzle the flesh with half your olive oil, season well with salt and pepper, and place them flesh-side up on a baking sheet. Pop them in the oven for about 30 minutes while you make the filling.

Step 2: Cook the Flavorful Filling

While the squash roasts, heat the remaining olive oil in a skillet over medium-high heat. Toss in your chopped onion and cook for 2-3 minutes until it starts to soften and turn translucent. Then add the minced garlic—don’t let it brown, just stir it for about 30 seconds until fragrant. Add your ground turkey, season generously with salt and pepper, and cook, stirring occasionally, until there’s no pink left – this usually takes 6-8 minutes for me.

Next, fold in the chopped apple, minced sage, and thyme, stirring them to combine well. Cook another 3 minutes or so until the apples just start to soften but still hold some texture. Lastly, stir in dried cranberries and chopped pecans, adjusting salt and pepper as needed. The mixture will be fragrant, sweet, tart, and loaded with cozy herb flavor—just the way I like it!

Step 3: Stuff, Top, and Finish Baking

Spoon that gorgeous filling into each roasted acorn squash half, packing it in lightly. Now comes my favorite part: sprinkle freshly grated parmesan and panko breadcrumbs over the top. These two create a crunchy, golden crust while baking, which adds such a lovely contrast. Return the stuffed squash to the oven and bake about 15 minutes more until the topping is bubbly and golden brown. I always keep an eye here so it doesn’t burn, especially because ovens vary!

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Pro Tips for Making Stuffed Acorn Squash with Turkey, Apples and Cranberries Recipe

Choose Evenly Sized Squash: Picking acorn squash of similar size helps them cook evenly so none are over or underdone.
Don’t Overstuff: Leave a little space at the top to avoid spillover, making for easier clean-up and prettier presentation.
Customize Toppings: Feel free to swap parmesan for sharp cheddar or add a sprinkle of fresh herbs on top after baking for extra flair.
Watch Your Oven Timing: Baking times can vary, so test the squash with a fork; it should be tender and easily pierced.

How to Serve Stuffed Acorn Squash with Turkey, Apples and Cranberries Recipe

Garnishes

I like to finish this dish with a sprinkle of chopped fresh parsley or thyme leaves—it adds a fresh pop of color and subtle brightness. A little drizzle of good olive oil or a splash of maple syrup can also elevate the sweetness if you want to lean into that cozy fall vibe even more.

Side Dishes

This stuffed acorn squash recipe shines as a main event, but I often pair it with simple roasted green beans or a crisp mixed green salad to balance the richness. A warm crusty bread or cornbread on the side rounds out the meal perfectly.

Creative Ways to Present

For special occasions, I sometimes garnish the stuffed squash with pomegranate seeds or a light sprinkle of toasted pepitas. Serving each half nestled on a bed of spinach leaves on a large platter creates a beautiful centerpiece. It’s always a hit when I bring this dish to holiday dinners or autumn gatherings!

Make Ahead and Storage

Storing Leftovers

I usually cool leftovers completely before storing them in airtight containers in the fridge. The squash and filling keep well for up to 3 days, making this a great recipe for planned leftovers or lunches.

Freezing

You can freeze the stuffing mixture separately in freezer-safe bags or containers for up to 3 months. The squash halves don’t freeze as well because their texture can get a bit watery once thawed. I recommend baking fresh after thawing, or roasting fresh squash if you want the best results.

Reheating

To reheat leftovers, I cover the stuffed squash loosely with foil and warm them in a 350°F oven for about 15-20 minutes until heated through. This keeps the topping crispy and the squash tender. Microwave is okay for a quick fix, but the texture won’t be quite the same.

FAQs

Can I use a different type of squash for this recipe?

Absolutely! While acorn squash is ideal for its natural bowl shape and sweetness, you can use delicata squash or even small butternut squash cut into halves. Just adjust the roasting time since different squashes vary in size and thickness.
What can I substitute for ground turkey?

If you don’t have ground turkey on hand, ground chicken, pork, or even a vegetarian plant-based crumble work well. The spices and additions like apples and cranberries help keep the filling flavorful no matter the protein base.
Can I prepare this recipe ahead of time?

Yes! You can prepare the filling and squash separately in advance, then assemble and bake about 30 minutes before serving. This makes it a fantastic option for entertaining without the last-minute rush.
Is this recipe gluten-free?

To make it gluten-free, simply swap the panko breadcrumbs for gluten-free breadcrumbs or crushed nuts. The rest of the ingredients are naturally gluten-free.

Final Thoughts

This Stuffed Acorn Squash with Turkey, Apples and Cranberries Recipe holds a special place on my table every autumn and winter. It’s simple enough to make on a weekday but festive enough to impress friends and family on the weekend. The marriage of flavors and textures feels like a warm hug from the inside out, and honestly, I think you’ll find yourself making it again long after the season passes. Grab some acorn squash next time you’re at the market and give this one a try—you won’t regret it.