Description
A delicious and hearty Stuffed Acorn Squash recipe featuring ground turkey, apples, dried cranberries, pecans, and aromatic herbs baked to perfection with a crispy parmesan breadcrumb topping. Perfect for a cozy autumn meal.
Ingredients
Scale
Squash
- 2 small acorn squash, cut in half
- 2 tablespoons olive oil
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Filling
- 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
Instructions
- Preheat oven: Preheat your oven to 400°F to prepare for baking the squash and final assembly.
- Prepare the squash: Cut the acorn squash in half from stem to tip. Scoop out the seeds and stringy flesh from the center and discard. Slice or shave a small section from the back of each squash half so it sits flat.
- Season and bake squash: Place the squash flesh-side up on a baking sheet. Drizzle with 2 tablespoons of olive oil and season with salt and pepper. Bake in the oven for 30 minutes to soften the squash.
- Cook the filling base: In a skillet over medium-high heat, heat the remaining 2 tablespoons of olive oil. Add the chopped onion and cook for 2-3 minutes until softened. Add the minced garlic and cook until fragrant, about 30 seconds.
- Add turkey and season: Add the ground turkey to the skillet, season with salt and pepper, and cook until the meat is cooked through, breaking it apart as it cooks.
- Incorporate apples and herbs: Stir in the chopped apple, minced sage, and fresh thyme. Cook for approximately 3 minutes until the apples begin to soften.
- Add cranberries and pecans: Stir in the dried cranberries and chopped pecans. Taste and adjust the seasoning with salt and pepper as needed.
- Assemble stuffed squash: Spoon the turkey filling evenly into the baked acorn squash halves. Then sprinkle the top with grated parmesan cheese and Panko breadcrumbs.
- Final bake to brown topping: Return the stuffed squash to the oven and bake until the breadcrumb and cheese topping is golden and crisp, about 15 minutes.
- Serve and enjoy: Remove from the oven and serve warm as a comforting main dish.
Notes
- To keep this recipe gluten free, substitute Panko breadcrumbs with gluten-free breadcrumbs or crushed nuts.
- Use turkey sausage instead of ground turkey for a different flavor profile.
- Fresh herbs can be replaced with 1 teaspoon dried sage and 1/2 teaspoon dried thyme if fresh are unavailable.
- Leftover stuffing makes a great filling for bell peppers or baked potatoes.
- To save time, prepare the filling ahead and refrigerate; just assemble and bake when ready to serve.
Nutrition
- Serving Size: 1 stuffed squash half
- Calories: 450 kcal
- Sugar: 10 g
- Sodium: 450 mg
- Fat: 22 g
- Saturated Fat: 5 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 5 g
- Protein: 28 g
- Cholesterol: 75 mg
