Turkey Stuffed Acorn Squash (Printable)
Roasted acorn squash filled with savory turkey, vegetables, and herbs for a wholesome autumn meal.
# What You’ll Need:
→ Squash
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 Make It:
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 turkey filling stays incredibly moist thanks to that sneaky bit of apple and chicken broth
- Everything cooks in one pan, making cleanup almost suspiciously easy
02 -
- The squash needs that head start roasting alone or it will still be hard when the filling is done
- Do not skip the apple, it keeps the turkey moist and adds a subtle sweetness that makes the whole thing work
03 -
- Use a small ice cream scoop to fill the squash halves evenly
- Let the squash rest for 5 minutes after baking so the filling sets slightly