Description
This Turkey Stuffed Acorn Squash recipe combines the natural sweetness of roasted acorn squash with a savory, herb-infused ground turkey filling enhanced by cranberries, quinoa, and pecans. Perfect for a wholesome, comforting meal, it’s easy to prepare and packed with flavor.
Ingredients
Scale
Squash and Seasoning
- 2 medium acorn squash, halved and seeded
- 2 tablespoons olive oil, divided
- Salt and pepper to taste
Stuffing
- 1 pound ground turkey
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 celery stalk, diced
- 1 carrot, diced
- 1 teaspoon dried sage
- 1 teaspoon dried thyme
- 1/2 cup chicken broth
- 1/4 cup dried cranberries
- 1/2 cup cooked quinoa
- 1/4 cup chopped pecans
- 1/4 cup grated Parmesan cheese
Instructions
- Preheat Oven: Preheat the oven to 400°F (200°C) to prepare for roasting the acorn squash.
- Prepare Squash: Brush the insides of the squash halves with 1 tablespoon olive oil, season with salt and pepper, ensuring even coverage for roasting.
- Roast Squash: Place squash cut-sides down on a baking sheet and roast for 25-30 minutes until tender but still holding shape.
- Sauté Vegetables: While squash roasts, heat the remaining olive oil in a large skillet over medium heat. Add the diced onion, minced garlic, celery, and carrot, sautéing until softened, approximately 5 minutes.
- Cook Turkey: Add ground turkey to the skillet, breaking it apart and browning it thoroughly for 5-7 minutes until cooked through.
- Season Mixture: Stir in dried sage and thyme, then season with salt and pepper to taste, blending the herbs evenly into the turkey mixture.
- Add Liquids and Extras: Pour in chicken broth, then add dried cranberries, cooked quinoa, and chopped pecans. Allow the mixture to simmer for about 5 minutes to meld flavors and slightly thicken.
- Incorporate Cheese: Remove from heat and stir in the grated Parmesan cheese for a creamy, savory finish to the stuffing.
- Fill Squash: Once squash is tender, remove from oven and turn halves right side up carefully. Spoon the turkey mixture into each half, packing gently to fill evenly.
- Bake Stuffed Squash: Return the stuffed squash to the oven and bake for an additional 10-15 minutes to combine flavors and heat through thoroughly.
- Serve: Remove from oven, let cool slightly for safe handling, then serve the stuffed acorn squash warm for a satisfying meal.
Notes
- You can substitute ground turkey with ground chicken or turkey sausage for different flavors.
- For a vegetarian option, replace turkey with cooked lentils or chopped mushrooms.
- Use vegetable broth instead of chicken broth to make the recipe fully vegetarian.
- Make sure to cook quinoa beforehand or use pre-cooked quinoa for ease.
- To enhance flavor, toast pecans lightly before adding them to the stuffing.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven to retain texture.
