I call this Turkey Stuffed Squash, an acorn squash filled with turkey, apples, cranberries and dried thyme that combines seasonal ingredients into a striking fall centerpiece.
Every fall I get obsessed with putting all the season into a single plate, which is what Turkey Stuffed Squash tastes like. The sweet, slightly caramelized cavity of acorn squash cradles savory ground turkey, and the combo somehow tastes like every holiday memory smashed together.
It isnt the usual Acorn Stuffed Squash you see, there’s a little edge and a surprising pop that makes you want another bite before you finished the first. I keep thinking how this Turkey Stuffed Squash could change weeknight dinners or quietly steal the show at a small dinner.
Ingredients
- Acorn squash: Sweet, nutty, packed with fiber and vitamin A, makes a cozy edible bowl.
- Ground turkey: Lean protein, low in fat, it’s filling without weighing you down.
- Apple: Adds bright sweetness and a bit of crunch brings natural sugars.
- Dried cranberries: Tart and chewy, they balance savory flavors with a sweet tang.
- Pecans or walnuts: Give crunch, healthy fats and a toasty flavor boost.
- Breadcrumbs: Help bind the filling and soak up juices, making it less dry.
- Maple syrup: A little sweetness that caramelizes slightly, ties savory and sweet notes together.
Ingredient Quantities
- 2 medium acorn squashes, halved seeds scooped out
- 2 tbsp olive oil
- 1 lb ground turkey
- 1 medium onion, roughly chopped
- 2 cloves garlic, minced
- 1 medium apple (Granny Smith or Fuji), cored and diced
- 1/3 cup dried cranberries
- 1/3 cup chopped pecans or walnuts, optional
- 1/2 cup plain breadcrumbs
- 1 tsp dried thyme
- 1/4 cup low sodium chicken broth or stock
- 1 tbsp pure maple syrup
- 1/2 tsp kosher salt, plus more to taste
- 1/4 tsp black pepper
How to Make this
1. Preheat oven to 400°F. Cut the 2 acorn squashes in half and scoop out the seeds, brush the cut sides with 1 tablespoon olive oil, sprinkle with about half the 1/2 teaspoon kosher salt and a pinch of the 1/4 teaspoon black pepper, place cut-side down on a parchment lined baking sheet and roast 30 to 35 minutes until a fork pierces the flesh easily.
2. While the squash roasts, heat the remaining 1 tablespoon olive oil in a large skillet over medium heat. Add the chopped onion and sauté 4 to 5 minutes until soft and starting to brown, then add the minced garlic and cook another 30 seconds until fragrant.
3. Add the 1 pound ground turkey to the skillet, break it up with a spatula and cook until no longer pink, about 6 to 8 minutes, stirring so it browns evenly. Sprinkle in the 1 teaspoon dried thyme, the remaining salt and the 1/4 teaspoon black pepper as it cooks.
4. Stir in the diced apple, the 1/3 cup dried cranberries and the 1/3 cup chopped pecans or walnuts if using. Cook 2 to 3 minutes so the apple softens just a bit but still has some bite.
5. Add the 1/2 cup plain breadcrumbs, the 1/4 cup low sodium chicken broth and the 1 tablespoon pure maple syrup. Stir well and simmer 2 to 3 minutes until the mixture is moist but not soupy; if it seems too dry add a splash more broth, if too wet add a few extra breadcrumbs.
6. Taste the stuffing and adjust seasoning, you might want a little more salt or a touch more maple syrup depending on your apple. Turn off the heat once it tastes balanced.
7. Remove the roasted squash from the oven and flip cut-side up. Spoon the turkey mixture evenly into the 4 squash halves, packing slightly but not overflowing. Sprinkle a few extra nuts or a few breadcrumbs on top if you like a crunchy finish.
8. Return the stuffed squashes to the oven and bake 12 to 15 minutes until the filling is hot and the tops are slightly golden. If you want a crispier top, place under the broiler for 1 to 2 minutes but watch it closely so it does not burn.
9. Let the squash rest 5 minutes before serving so juices settle. Quick tips: toast the nuts first for more flavor, reserve a tablespoon or two of broth when mixing in case the stuffing needs loosening, and use a meat thermometer if unsure that the turkey reached 165°F.
Equipment Needed
1. Rimmed baking sheet lined with parchment paper
2. Sharp chefs knife and cutting board
3. Large skillet (oven safe if you want to finish in the oven)
4. Sturdy spatula to break up and brown the turkey
5. Mixing bowl(s) plus measuring cups and measuring spoons
6. Spoon or small ice cream scoop for filling the squash halves
7. Small saucepan or measuring cup for warming the broth (or just measuring cup)
8. Oven mitts and a meat thermometer (thermometer optional)
FAQ
Turkey Stuffed Acorn Squash Recipe Substitutions and Variations
- Ground turkey: swap with ground chicken (similar cook time, milder flavor), ground pork (richer, a bit fattier), or for a vegetarian option use 1 cup cooked lentils plus 1/2 cup finely chopped mushrooms to mimic texture, season a bit more.
- Acorn squash: use small butternut squash or large sweet potato halves, roast about the same but sweet potatoes may need a few extra minutes, both hold stuffing well.
- Breadcrumbs: replace with 1/2 cup cooked quinoa or 1/2 cup old-fashioned oats (pulsed a bit if you want finer texture), or crushed crackers, they all soak up moisture and bind the filling.
- Dried cranberries: use chopped dried cherries or raisins for similar sweetness, or sprinkle in fresh pomegranate seeds at the end for a bright tart pop.
Pro Tips
1) Toast the nuts and breadcrumbs before mixing them in. A quick 3 to 4 minute toast in a dry skillet brings out way more flavor and the crumbs give you that crunchy top. Save a little of each to sprinkle on right before baking, it makes it look and taste better.
2) Watch your moisture, add broth slowly. You want the stuffing moist not soggy so add the stock a tablespoon at a time and stop when it holds together. If you’re making it ahead make the filling a touch drier because it will loosen up as it sits or when reheated.
3) Don’t rush the turkey browning, that’s where the flavor lives. Give the meat space in the pan, brown it well on medium-high and scrape up those browned bits, they add depth. If the turkey seems dry add a tablespoon of butter or a splash of olive oil while it cooks.
4) Make ahead and freezing hacks. You can cook the filling a day ahead and stuff just before baking, or freeze assembled halves on a sheet then wrap them tight, thaw overnight before baking. Always check the turkey temp if you’re unsure, 165°F is the safe point.
Turkey Stuffed Acorn Squash Recipe
I call this Turkey Stuffed Squash, an acorn squash filled with turkey, apples, cranberries and dried thyme that combines seasonal ingredients into a striking fall centerpiece.
4
servings
518
kcal
Equipment: 1. Rimmed baking sheet lined with parchment paper
2. Sharp chefs knife and cutting board
3. Large skillet (oven safe if you want to finish in the oven)
4. Sturdy spatula to break up and brown the turkey
5. Mixing bowl(s) plus measuring cups and measuring spoons
6. Spoon or small ice cream scoop for filling the squash halves
7. Small saucepan or measuring cup for warming the broth (or just measuring cup)
8. Oven mitts and a meat thermometer (thermometer optional)
Ingredients
2 medium acorn squashes, halved seeds scooped out
2 tbsp olive oil
1 lb ground turkey
1 medium onion, roughly chopped
2 cloves garlic, minced
1 medium apple (Granny Smith or Fuji), cored and diced
1/3 cup dried cranberries
1/3 cup chopped pecans or walnuts, optional
1/2 cup plain breadcrumbs
1 tsp dried thyme
1/4 cup low sodium chicken broth or stock
1 tbsp pure maple syrup
1/2 tsp kosher salt, plus more to taste
1/4 tsp black pepper
Directions
- Preheat oven to 400°F. Cut the 2 acorn squashes in half and scoop out the seeds, brush the cut sides with 1 tablespoon olive oil, sprinkle with about half the 1/2 teaspoon kosher salt and a pinch of the 1/4 teaspoon black pepper, place cut-side down on a parchment lined baking sheet and roast 30 to 35 minutes until a fork pierces the flesh easily.
- While the squash roasts, heat the remaining 1 tablespoon olive oil in a large skillet over medium heat. Add the chopped onion and sauté 4 to 5 minutes until soft and starting to brown, then add the minced garlic and cook another 30 seconds until fragrant.
- Add the 1 pound ground turkey to the skillet, break it up with a spatula and cook until no longer pink, about 6 to 8 minutes, stirring so it browns evenly. Sprinkle in the 1 teaspoon dried thyme, the remaining salt and the 1/4 teaspoon black pepper as it cooks.
- Stir in the diced apple, the 1/3 cup dried cranberries and the 1/3 cup chopped pecans or walnuts if using. Cook 2 to 3 minutes so the apple softens just a bit but still has some bite.
- Add the 1/2 cup plain breadcrumbs, the 1/4 cup low sodium chicken broth and the 1 tablespoon pure maple syrup. Stir well and simmer 2 to 3 minutes until the mixture is moist but not soupy; if it seems too dry add a splash more broth, if too wet add a few extra breadcrumbs.
- Taste the stuffing and adjust seasoning, you might want a little more salt or a touch more maple syrup depending on your apple. Turn off the heat once it tastes balanced.
- Remove the roasted squash from the oven and flip cut-side up. Spoon the turkey mixture evenly into the 4 squash halves, packing slightly but not overflowing. Sprinkle a few extra nuts or a few breadcrumbs on top if you like a crunchy finish.
- Return the stuffed squashes to the oven and bake 12 to 15 minutes until the filling is hot and the tops are slightly golden. If you want a crispier top, place under the broiler for 1 to 2 minutes but watch it closely so it does not burn.
- Let the squash rest 5 minutes before serving so juices settle. Quick tips: toast the nuts first for more flavor, reserve a tablespoon or two of broth when mixing in case the stuffing needs loosening, and use a meat thermometer if unsure that the turkey reached 165°F.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 420g
- Total number of serves: 4
- Calories: 518kcal
- Fat: 20.8g
- Saturated Fat: 3.8g
- Trans Fat: 0.3g
- Polyunsaturated: 3.3g
- Monounsaturated: 10g
- Cholesterol: 114mg
- Sodium: 420mg
- Potassium: 1025mg
- Carbohydrates: 49.5g
- Fiber: 9.1g
- Sugar: 20g
- Protein: 38g
- Vitamin A: 2550IU
- Vitamin C: 25mg
- Calcium: 110mg
- Iron: 5mg
