I made a Turkey Stuffed Squash that’s pure fall on a plate, sweet acorn rounds holding turkey with apples, cranberries and thyme and I can’t stop eating it.
I’m obsessed with Turkey Stuffed Squash because it nails fall without being try-hard. I love the sweet roast of acorn flesh against savory browned ground turkey and tart pops of dried cranberries that keep each bite from getting boring.
Turkey Acorn Squash somehow tastes rustic and smart at the same time, like dinner that actually shows up to the party. But it’s the texture contrast that gets me: tender squash, juicy turkey, a little crunch now and then.
I’ll eat this when I’m fed up with basic meals. My kind of comfort.
Serious, no-nonsense comfort food. Worth every messy bite always.
Ingredients
- Acorn squash: sweet roasted bowl.
- Ground turkey: lean, it’s hearty.
- Apple: crisp bite, it’s tart-sweet.
- Dried cranberries: chewy tart pops.
- Yellow onion: savory, mild bite.
- Celery: fresh crunch, light herbiness.
- Garlic: warm punch, very bold.
- Panko: airy crunch, keeps texture.
- Egg: helps bind, adds richness.
- Broth: moistens filling, subtle savor.
- Thyme: earthy, complements poultry nicely.
- Basically sage: rustic warmth, optional.
- Cinnamon: cozy warmth, tiny sweetness.
- Nutmeg: nutty spark, subtle depth.
- Kosher salt: brings everything together.
- Black pepper: bright, gentle heat.
- Olive oil: for browning, richness.
- Basically maple syrup: sweet glaze, caramelized.
- Toasted nuts: crunchy, toasted bite.
- Parsley: fresh pop, simple garnish.
Ingredient Quantities
- 2 medium acorn squash (about 2 to 2 1/2 lb total)
- 1 lb ground turkey
- 1 medium apple, peeled cored and diced (Granny Smith or Honeycrisp)
- 1/2 cup dried cranberries
- 1/2 cup finely chopped yellow onion
- 2 stalks celery, finely chopped
- 2 cloves garlic, minced
- 1/2 cup panko breadcrumbs (or plain breadcrumbs)
- 1 large egg, lightly beaten
- 1/4 cup chicken or turkey broth
- 1 tsp dried thyme
- 1/2 tsp dried sage (optional but nice)
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 2 tbsp olive oil, divided
- 1 tbsp maple syrup or brown sugar (for squash glaze)
- 1/4 cup chopped toasted pecans or walnuts (optional)
- 2 tbsp chopped fresh parsley (for garnish, optional)
How to Make this
1. Preheat oven to 400°F. Cut each acorn squash in half lengthwise and scoop out seeds. Brush cut sides with 1 tbsp olive oil, sprinkle with a little salt and pepper, place cut side down on a baking sheet and roast 30 to 35 minutes, until tender and easily pierced with a knife. Save any soft squash flesh you scrape from the shells to mix into the filling if you want more moisture.
2. While squash roasts, heat the remaining 1 tbsp olive oil in a large skillet over medium heat. Add the chopped onion and celery and sauté 4 to 5 minutes until softened. Add the garlic and cook 30 seconds more.
3. Add the ground turkey to the skillet, break it up with a spoon, and cook until no longer pink, about 6 to 8 minutes. Season with 1 tsp dried thyme, 1/2 tsp dried sage, 1/2 tsp cinnamon, 1/4 tsp nutmeg, 1 tsp kosher salt and 1/2 tsp black pepper. Taste and adjust seasoning.
4. Stir in the diced apple and dried cranberries and cook 2 minutes to warm them through. If you saved roasted squash flesh, chop it and add now for extra sweetness and moisture.
5. Remove skillet from heat and let cool a minute. Stir in the panko breadcrumbs, beaten egg, 1/4 cup broth, and the chopped toasted pecans or walnuts if using. The mixture should hold together but not be soggy; add a splash more broth if it seems dry.
6. Flip the roasted squash halves cut side up and spoon the turkey mixture evenly into each cavity, mounding slightly.
7. Mix 1 tbsp maple syrup or brown sugar with a teaspoon of water and brush lightly over the exposed squash edges and filling for a glaze.
8. Return stuffed squash to the oven and bake at 375°F for 12 to 18 minutes, until the filling is set and the tops are golden.
9. Let rest 5 minutes, sprinkle chopped fresh parsley over the tops and serve warm. Leftovers reheat well in a 350°F oven covered with foil.
Equipment Needed
1. Oven (preheat and bake)
2. Baking sheet
3. Large skillet
4. Sharp chef’s knife
5. Cutting board
6. Mixing bowl
7. Wooden spoon or spatula
8. Measuring cups and spoons
9. Small bowl and fork (for beating the egg and mixing glaze)
10. Spoon or ice cream scoop (for scraping seeds and filling the squash)
FAQ
Turkey Stuffed Acorn Squash Recipe Substitutions and Variations
- Ground turkey: swap for ground chicken, lean ground pork, or for a vegetarian twist use cooked brown lentils or crumbled firm tofu (press it first so it doesn’t get watery).
- Apple: you can use a pear, diced firm quince, or even diced firm roasted sweet potato for a less tart, more autumn-y bite.
- Panko breadcrumbs: use plain breadcrumbs, crushed crackers (like Ritz), or quick oats pulsed a few times in a blender to hold the filling together.
- Maple syrup (for glaze): honey, light agave, or brown sugar mixed with a splash of orange juice all work well to caramelize the squash and add sweetness.
Pro Tips
1) Roast the squash a little longer than you think, then let it sit cut side up for a few minutes so the steam softens the cavity more. That makes scooping easier, and the filling will sink in better. If the edges start to brown too much, cover loosely with foil.
2) Brown the turkey in batches and dont crowd the pan. You want little crispy bits for flavor, not steamed meat. If it dries out add an extra splash of broth or a spoon of the saved squash flesh to keep the filling moist.
3) Taste and tweak the seasoning before you add the egg and breadcrumbs. Salt shows up differently after baking, so season a small spoonful of the cooked filling, then adjust thyme, sage, cinnamon and salt while you can. If it needs sweetness, add a touch more apple or a drizzle of maple.
4) For texture contrast, toast the nuts and fold most into the filling but save some to sprinkle on top. Also brush the edges with maple syrup or brown sugar right before the final bake so they caramelize without burning. Leftovers reheat best in the oven covered so the squash doesnt dry out.
Turkey Stuffed Acorn Squash Recipe
I made a Turkey Stuffed Squash that's pure fall on a plate, sweet acorn rounds holding turkey with apples, cranberries and thyme and I can't stop eating it.
4
servings
572
kcal
Equipment: 1. Oven (preheat and bake)
2. Baking sheet
3. Large skillet
4. Sharp chef’s knife
5. Cutting board
6. Mixing bowl
7. Wooden spoon or spatula
8. Measuring cups and spoons
9. Small bowl and fork (for beating the egg and mixing glaze)
10. Spoon or ice cream scoop (for scraping seeds and filling the squash)
Ingredients
2 medium acorn squash (about 2 to 2 1/2 lb total)
1 lb ground turkey
1 medium apple, peeled cored and diced (Granny Smith or Honeycrisp)
1/2 cup dried cranberries
1/2 cup finely chopped yellow onion
2 stalks celery, finely chopped
2 cloves garlic, minced
1/2 cup panko breadcrumbs (or plain breadcrumbs)
1 large egg, lightly beaten
1/4 cup chicken or turkey broth
1 tsp dried thyme
1/2 tsp dried sage (optional but nice)
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1 tsp kosher salt
1/2 tsp freshly ground black pepper
2 tbsp olive oil, divided
1 tbsp maple syrup or brown sugar (for squash glaze)
1/4 cup chopped toasted pecans or walnuts (optional)
2 tbsp chopped fresh parsley (for garnish, optional)
Directions
- Preheat oven to 400°F. Cut each acorn squash in half lengthwise and scoop out seeds. Brush cut sides with 1 tbsp olive oil, sprinkle with a little salt and pepper, place cut side down on a baking sheet and roast 30 to 35 minutes, until tender and easily pierced with a knife. Save any soft squash flesh you scrape from the shells to mix into the filling if you want more moisture.
- While squash roasts, heat the remaining 1 tbsp olive oil in a large skillet over medium heat. Add the chopped onion and celery and sauté 4 to 5 minutes until softened. Add the garlic and cook 30 seconds more.
- Add the ground turkey to the skillet, break it up with a spoon, and cook until no longer pink, about 6 to 8 minutes. Season with 1 tsp dried thyme, 1/2 tsp dried sage, 1/2 tsp cinnamon, 1/4 tsp nutmeg, 1 tsp kosher salt and 1/2 tsp black pepper. Taste and adjust seasoning.
- Stir in the diced apple and dried cranberries and cook 2 minutes to warm them through. If you saved roasted squash flesh, chop it and add now for extra sweetness and moisture.
- Remove skillet from heat and let cool a minute. Stir in the panko breadcrumbs, beaten egg, 1/4 cup broth, and the chopped toasted pecans or walnuts if using. The mixture should hold together but not be soggy; add a splash more broth if it seems dry.
- Flip the roasted squash halves cut side up and spoon the turkey mixture evenly into each cavity, mounding slightly.
- Mix 1 tbsp maple syrup or brown sugar with a teaspoon of water and brush lightly over the exposed squash edges and filling for a glaze.
- Return stuffed squash to the oven and bake at 375°F for 12 to 18 minutes, until the filling is set and the tops are golden.
- Let rest 5 minutes, sprinkle chopped fresh parsley over the tops and serve warm. Leftovers reheat well in a 350°F oven covered with foil.
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: 532g
- Total number of serves: 4
- Calories: 572kcal
- Fat: 23.3g
- Saturated Fat: 3.1g
- Trans Fat: 0.1g
- Polyunsaturated: 3g
- Monounsaturated: 7.5g
- Cholesterol: 149mg
- Sodium: 800mg
- Potassium: 1350mg
- Carbohydrates: 65.4g
- Fiber: 7g
- Sugar: 26.7g
- Protein: 31.4g
- Vitamin A: 1200IU
- Vitamin C: 43mg
- Calcium: 88mg
- Iron: 4.8mg
