Name: Stuffed Acorn Squash with Ground Turkey and Apple Recipe
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: 3 small acorn squash (or 2 large); Olive oil, for roasting; ½ teaspoon kosher salt, divided; ¼ teaspoon black pepper, divided; 1 tablespoon 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 chopped); 3 cloves garlic, minced; 1 teaspoon fresh rosemary, chopped; 1 tablespoon 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 teaspoon kosher salt (remaining from the 1 teaspoon total); ¼ teaspoon black pepper (remaining from total)

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Introduction

Stuffed acorn squash with ground turkey and apple is a comforting, flavorful dish that combines savory and sweet elements in a beautiful presentation. Perfect for cozy dinners, this recipe is easy to prepare and makes a great option for meal prepping.

Two stuffed acorn squash halves sit on a white plate over a white marbled texture surface. Each squash half shows a dark green outer peel with a bright yellow inner flesh. The filling inside is a mix of small, crumbly white pieces, browned bits, and some darker red elements, topped with melted and lightly browned cheese sprinkled with green herbs. A silver fork lies on the right side of the plate, and in the background, there's a blurred white cloth and a green plant in a pot. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 small acorn squash (or 2 large)
1 tablespoon extra virgin olive oil, plus more for roasting the squash
1 lb lean ground turkey (99% fat free recommended)
½ yellow onion, finely chopped (about ½ cup)
2 stalks celery, finely chopped
1 small apple, chopped (or ½ a large apple, about 1 cup chopped)
3 cloves garlic, minced
1 teaspoon fresh rosemary, chopped
1 tablespoon 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)
1 teaspoon kosher salt, divided (more to taste)
¼ teaspoon black pepper

Instructions

Step 1: Preheat your oven to 400℉ (200°C). Line a baking sheet with greased parchment paper. Cut the acorn squash in half from tip to stem and scoop out the seeds with a spoon. Drizzle each half with olive oil and sprinkle with half of the salt and pepper. Place the squash flesh side up on the baking sheet.
Step 2: Roast the squash for 40 minutes to 1 hour until the flesh is easily pierced with a fork. The exact time depends on the size of your squash.
Step 3: While the squash is roasting, finely chop the onion, apple, and celery. Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the onion, apple, and celery and cook until softened, about 5 minutes.
Step 4: Stir in the minced garlic, fresh thyme, and rosemary, cooking until fragrant, about 30 seconds.
Step 5: Add the ground turkey, remaining salt, and pepper. Break the meat apart with a wooden spoon and cook until browned, about 5 to 7 minutes.
Step 6: Pour in the chicken broth and allow it to simmer for 1 to 2 minutes so the liquid can absorb.
Step 7: Turn off the heat and stir in half of the shredded cheese and dried cranberries until the cheese melts and the mixture is well combined.
Step 8: Once the acorn squash is tender, remove it from the oven and fill each squash half with the turkey mixture. Sprinkle the remaining cheese on top.
Step 9: Return the stuffed squash to the oven for about 5 minutes until the cheese melts. For a browned finish, broil for 2 to 3 minutes, watching closely to prevent burning.

Tips & Variations

Prep the chopping of onion, apple, celery, thyme, rosemary, and garlic a day ahead to save time.
Roast the acorn squash in advance and store it refrigerated until ready to stuff and finish baking.
For a dairy-free option, omit the cheese or use a non-dairy alternative.
Add chopped nuts like pecans or walnuts for extra crunch and flavor.

Storage

Store leftover stuffed acorn squash in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350℉ (175°C) until warmed through, about 15-20 minutes, or microwave in short bursts until hot. This dish does not freeze well due to the texture of the roasted squash.

How to Serve

The image shows cooking ingredients arranged neatly on a white marbled surface. There are three dark green acorn squashes placed closely together in the center. To the left, a white bowl with pink ground turkey, and below it, a white bowl with dark dried cranberries. A small glass bowl contains pale yellow shredded cheese near the top right. There is a light green celery stalk, fresh green rosemary and thyme sprigs, a yellow onion, two garlic cloves, a red and yellow apple, a small dish with golden liquid, and a tiny dish with salt and black pepper. The colors are natural and fresh, with a calm and clean layout. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use another type of squash?

Yes, but keep in mind that cooking times may vary. Delicata or kabocha squash are good alternatives but may have different sizes or sweetness levels.

Is it okay to substitute ground turkey with another meat?

Absolutely. Ground chicken, pork, or even sausage can be used depending on your preference. Adjust seasoning accordingly for richer meats.