Turkey Stuffed Acorn Squash (Printable)
Roasted squash filled with seasoned turkey and vegetables for a comforting autumn meal.
# What You’ll Need:
→ Squash Preparation
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 Steps:
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 -
- The squash naturally sweetens as it roasts creating this perfect balance with the savory seasoned turkey filling
- Everything cooks in one pan and the squash halves become their own serving dishes so cleanup is practically nonexistent
- It is one of those meals that makes everyone at the table feel special without requiring any fancy cooking techniques
02 -
- The most common mistake is undercooking the squash in that first roast so really give it the full 30 plus minutes and test multiple spots
- Letting the filling cool for even 5 minutes before stuffing helps it hold its shape better in the squash boats
03 -
- Slice a tiny piece off the bottom of each squash half before roasting to create a flat stable base that will not wobble on the baking sheet
- Toast some chopped pecans or walnuts and scatter them over the top in the last few minutes of baking for incredible crunch