Stuffed Acorn Squash
This beautiful autumn dish transforms acorn squash into edible bowls filled with a savory-sweet mixture of ground turkey, wild rice, apples, cranberries, and pecans. Perfect as a stunning centerpiece for your fall table or a nutritious weeknight meal.
Equipment
- Baking Sheet
- Parchment Paper
- Large Skillet
Ingredients
For the squash
- 2 medium acorn squash halved and seeds removed
- 2 tablespoons olive oil
- 1 tablespoon maple syrup
- 1/2 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
For the stuffing
- 1 pound ground turkey can substitute with ground chicken, beef, or plant-based crumbles
- 1 medium onion finely diced
- 2 cloves garlic minced
- 1 cup wild rice blend cooked (or quinoa for a higher-protein alternative)
- 1 medium apple diced (Honeycrisp or Granny Smith work beautifully)
- 1/3 cup dried cranberries or cherries for a more tart flavor profile
- 1/3 cup pecans chopped (walnuts make an excellent omega-3 rich substitute)
- 2 tablespoons fresh sage chopped
- 1 tablespoon fresh thyme leaves
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg
- 1/2 cup vegetable or chicken broth
- salt and pepper to taste
- 1/2 cup crumbled goat cheese or feta optional
Instructions
- Preheat your oven to 400°F (200°C). Cut each acorn squash in half from stem to tip. For easier cutting, microwave each squash for 2 minutes first to soften slightly.
- Scoop out the seeds and stringy pulp from each squash half. Place the halves cut-side up on a baking sheet lined with parchment paper.
- Whisk together the olive oil and maple syrup, then brush this mixture over the flesh of each squash half. Season with salt and pepper.
- Roast the squash for 20-25 minutes, until it begins to soften but isn't completely tender.
- While the squash roasts, heat a large skillet over medium heat. Add a tablespoon of olive oil and cook the ground turkey until no longer pink, about 5-7 minutes. Transfer the cooked meat to a bowl using a slotted spoon.
- In the same skillet, add the diced onion and cook until translucent, about 3-4 minutes. Add the garlic and cook for another 30 seconds until fragrant.
- Add the diced apple and cook for 2 minutes until slightly softened.
- Return the cooked meat to the skillet. Add the cooked wild rice, dried cranberries, chopped pecans, sage, thyme, cinnamon, and nutmeg.
- Pour in the broth and stir to combine. Simmer for 3-5 minutes until most of the liquid is absorbed. Season with salt and pepper to taste.
- Remove the partially roasted squash from the oven. Fill each squash half generously with the prepared stuffing mixture.
- If using cheese, sprinkle it over the top of each stuffed squash.
- Return to the oven and bake for an additional 20-25 minutes, until the squash is completely tender when pierced with a fork and the filling is hot throughout with a golden top.
- Allow the stuffed squash to rest for 5 minutes before serving. Garnish with additional fresh herbs if desired.
Notes
For a plant-based version, replace the ground turkey with 2 cups of cooked lentils or sautéed mushrooms.
Make ahead: You can roast the squash and prepare the filling up to 2 days in advance, storing them separately. Assemble and complete the final baking step just before serving.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. The flavors often deepen overnight, making this an excellent make-ahead meal.
For a lower sugar option, reduce or omit the maple syrup and rely on the natural sweetness of the squash and apple.
Nutrition
Calories: 385kcalCarbohydrates: 45gProtein: 23gFat: 15gSaturated Fat: 3gSodium: 420mgFiber: 8gSugar: 15g
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