Stuffed Acorn Squash with Ground Turkey and Apple Recipe
This Stuffed Acorn Squash recipe features tender roasted acorn squash filled with a savory mixture of ground turkey, apples, aromatic herbs, and dried cranberries, topped with melted mozzarella cheese. It’s a wholesome, comforting dish perfect for fall and winter meals, combining sweet, savory, and herbal flavors with a nutritious profile.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Yield: 3 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Ingredients
Scale
Acorn Squash
- 3 small acorn squash (or 2 large)
- Olive oil, for roasting
- ½ teaspoon kosher salt, divided
- ¼ teaspoon black pepper, divided
Stuffing
- 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)
Instructions
- Preheat and prepare squash: Preheat the 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. Drizzle each half with olive oil and sprinkle half of the salt and pepper over the flesh side. Place them flesh side up on the baking sheet.
- Roast squash: Roast the squash in the preheated oven for 40 minutes to 1 hour until tender and easily pierced with a fork. The cooking time will vary depending on the size of your squash.
- Sauté vegetables and fruit: While squash roasts, finely chop the onion, apple, and celery. Heat 1 tablespoon olive oil in a skillet over medium heat. Add the onion, apple, and celery, cooking and stirring until softened, about 5 minutes.
- Add herbs and garlic: Stir in the minced garlic, fresh thyme, and rosemary. Cook for about 30 seconds until fragrant.
- Cook ground turkey: Add the ground turkey to the skillet along with the remaining salt and pepper. Break the meat apart with a wooden spoon and cook until browned and no longer pink, 5 to 7 minutes.
- Simmer with broth: Pour in the chicken broth and simmer for 1 to 2 minutes, allowing the liquid to absorb and flavors to meld.
- Add cheese and dried fruit: Turn off the heat and stir in half of the shredded mozzarella cheese and the dried cranberries. Mix until the cheese melts into the stuffing mixture.
- Stuff the squash: Remove the roasted acorn squash from the oven when fork-tender. Fill each squash half with the turkey stuffing mixture.
- Top and melt cheese: Sprinkle the remaining cheese on top of the stuffed squash. Return to the oven for approximately 5 minutes, or until the cheese has melted. For a browned cheese topping, broil for 2 to 3 minutes carefully watching to avoid burning.
- Serve: Remove from oven and serve warm. Enjoy your hearty and nutritious stuffed acorn squash!
Notes
- To save time, chop and prepare all vegetables, herbs, and garlic ahead of time.
- Acorn squash can be roasted in advance and refrigerated until ready to stuff.
- You can substitute mozzarella cheese with parmesan or your preferred shredded cheese.
- For a vegetarian version, omit the turkey and substitute with cooked lentils or a meat alternative.
- Adjust salt and pepper to taste depending on dietary preferences.
- Broiling at the end is optional but gives a nice golden cheese crust.
Keywords: stuffed acorn squash, ground turkey, healthy fall recipes, baked squash, turkey stuffing, autumn dish
