Name: Stuffed Acorn Squash with Turkey, Apples, Cranberries, and Pecans Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: American
Ingredients: 2 small acorn squash, cut in half; 2 tablespoons olive oil; Kosher salt, to taste; Freshly ground black pepper, to taste; 2 tablespoons olive oil; 1/2 medium yellow onion, chopped; 2 cloves garlic, minced; 1 lb ground turkey; 1 apple, chopped; 1 tablespoon fresh sage, minced; 1 teaspoon fresh thyme; 1/3 cup dried cranberries; 1/2 cup chopped pecans; 1/3 cup Panko breadcrumbs; 1/3 cup parmesan cheese, freshly grated; Kosher salt, to taste; Freshly ground black pepper, to taste

Jump to Recipe· 4.8 from 31 reviews

If you’re looking for a cozy, comforting dish that feels like a warm hug on a plate, then you’re going to love this Stuffed Acorn Squash with Turkey, Apples, Cranberries, and Pecans Recipe. It’s got the perfect blend of savory and sweet, with a bit of crunch from the pecans and a pop of freshness from the herbs. Plus, it makes for such an impressive but surprisingly simple dinner that I always find myself coming back to – your oven does most of the work, while you get to enjoy the mouthwatering aromas filling your kitchen.

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Why This Recipe Works

Balanced Flavors: The combination of turkey, apples, and cranberries gives you a perfect mix of savory, sweet, and tart notes.
Easy Prep, Big Impact: You roast the squash while making the filling, so timing feels effortless and saves you from stand-at-the-stove fatigue.
Texture Contrast: Pecans add crunch, panko crumbs create a golden crust, and tender squash rounds it all out perfectly.
Nutritious Comfort: Lean turkey and wholesome ingredients make a dish that’s hearty but not heavy.

Stuffed Acorn Squash with Turkey, Apples, Cranberries, and Pecans, healthy stuffed acorn squash recipe, easy Thanksgiving squash dish, savory roasted acorn squash, fall comfort food - A halved acorn squash with deep green skin and bright yellow-orange soft flesh is placed on a white plate with a white marbled texture background. The squash is filled with a layered mixture: the bottom layer is the cooked squash flesh, topped with a crumbly mix of browned ground meat, small chunks of yellow vegetables, and bits of red dried cranberries. This is finished with a sprinkling of light toasted breadcrumbs and small green herb leaves scattered across the top. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

The magic of this Stuffed Acorn Squash with Turkey, Apples, Cranberries, and Pecans Recipe comes down to choosing ingredients that complement each other beautifully — the natural sweetness of apples and cranberries pairs so well with the mild turkey, while fresh herbs perk up every bite.

Acorn Squash: Look for small to medium-sized ones so they roast evenly; scoring the skin a little helps them sit flat for stuffing.
Ground Turkey: Lean but juicy, turkey acts as the perfect savory base without overpowering the flavors.
Apple: I like Gala or Honeycrisp for their sweetness and firmness – they soften just enough without turning mushy.
Dried Cranberries: Their tartness cuts through the richness and adds a burst of chewy texture.
Pecans: Toast them lightly before adding for extra crunch and a warm, nutty flavor.
Panko Breadcrumbs: These create that irresistible golden crust on top; don’t skip this part!
Parmesan Cheese: Freshly grated all the way – it melts into a savory blanket and balances the sweetness.
Fresh Sage and Thyme: These herbs bring an earthy brightness that lifts the whole dish.
Onion and Garlic: Simple aromatics that build a flavor foundation – sauté gently for best results.
Olive Oil, Salt & Pepper: Basic but essential – quality olive oil enhances richness, and seasoning is key.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

This recipe is a playground for personalization—which I love. Don’t hesitate to swap out ingredients or adjust seasoning to suit what you have on hand or your cravings that day. It’s all about making this stuffed acorn squash your own!

Variation: I’ve swapped the turkey for ground chicken or even sausage for a punchier flavor, and both work beautifully.
Herbs: If you don’t love sage or thyme, try rosemary or parsley for a different herbal note.
Sweetness Level: Experiment with dried cherries instead of cranberries if you want a bit richer sweetness.
Make it Vegan: Replace turkey with crumbled tofu or a plant-based meat alternative and skip the cheese—but keep the panko for crunch!

Step-by-Step: How I Make Stuffed Acorn Squash with Turkey, Apples, Cranberries, and Pecans Recipe

Step 1: Prep and Roast the Squash

Start by slicing your acorn squash in half from stem to tip, then scoop out all the seeds and stringy bits. To avoid your squash wobbling when you fill it, shave a thin slice off the backside of each half so it sits nice and steady on your baking dish. Drizzle the squash halves with half the olive oil, sprinkle with salt and pepper, and pop them flesh-side up in a 400°F oven for 30 minutes. You’re aiming for just-tender flesh that’s easy to scoop and hold the filling, not soft mush.

Step 2: Cook the Flavor-Packed Filling

While the squash roasts, heat the remaining olive oil in a skillet over medium-high heat. Toss in the chopped onion and let it soften for 2-3 minutes—this builds the savory base. Add minced garlic and cook for just about 30 seconds until fragrant; garlic burns quickly, so keep an eye on it. Now add the ground turkey, seasoning with salt and pepper, and cook, breaking it up with your spoon, until completely browned and cooked through.

Once the turkey is done, stir in the chopped apples, minced sage, and thyme. Cook for around 3 minutes until the apples are just softening but still have some bite. Then fold in the dried cranberries and chopped pecans. Taste the filling and adjust salt and pepper as needed—this is where the layers of flavor come together.

Step 3: Stuff and Bake Until Golden

Carefully spoon the turkey mixture into each roasted acorn squash half, packing it nicely but not overflowing. Sprinkle the tops evenly with Parmesan cheese and panko breadcrumbs—that’s the secret to that irresistible golden crust. Slide the stuffed squash back into the oven and bake for about 15 minutes, or until the topping is bubbly and beautifully browned. Let it cool slightly before serving.

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Pro Tips for Making Stuffed Acorn Squash with Turkey, Apples, Cranberries, and Pecans Recipe

Even Squash Halves: Make sure your squash halves are roughly the same size so they roast evenly—otherwise, some might be mushy while others stay firm.
Don’t Overcook the Filling: Cook the turkey just until done, then add the apples last to keep their lovely texture and fresh taste.
Toast Your Pecans: I find a quick toast in a dry skillet really ups the nutty flavor and crunch in the filling.
Golden Topping Secret: Mix breadcrumbs and parmesan right before topping so it bakes to a perfect crispy crust without drying out.

How to Serve Stuffed Acorn Squash with Turkey, Apples, Cranberries, and Pecans Recipe

Garnishes

I like to finish this dish with a sprinkle of fresh chopped parsley or a few extra fresh sage leaves, just to brighten things up visually and add a little herbal freshness right at the end. A light drizzle of good-quality olive oil or even a dollop of sour cream or Greek yogurt can balance the textures and add creaminess if you want.

Side Dishes

This stuffed squash pairs well with simple sides like a crisp green salad, roasted Brussels sprouts, or even creamy mashed potatoes. I’ve also enjoyed it alongside some crusty whole-grain bread to soak up any extra juices from the filling.

Creative Ways to Present

For special occasions, I’ve served the stuffed halves on a platter lined with fresh thyme sprigs and tiny roasted baby carrots to add color and elegance. You can also halve the filling and use small mini squash for individual servings at dinner parties—it makes such a charming presentation!

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge—both the stuffed squash halves whole or just the filling separately. It keeps beautifully for up to 3 days. If you want, you can wrap each squash half tightly with plastic wrap to prevent drying out.

Freezing

This Stuffed Acorn Squash with Turkey, Apples, Cranberries, and Pecans Recipe freezes well if you want to prep in advance. Freeze the assembled but unbaked squash halves flat on a tray before transferring them to freezer bags, then bake from frozen adding extra time—about 10-15 minutes more in the oven.

Reheating

To reheat, I prefer the oven to keep the topping crisp—cover loosely with foil and bake at 350°F until heated through, roughly 15-20 minutes. Microwave works too if you’re in a rush but expect the topping to soften.

FAQs

Can I use butternut squash instead of acorn squash?

Absolutely! Butternut squash works well, though it’s sweeter and less dense. You might need to adjust roasting time since butternut cooks a bit faster and often comes in larger halves.
Is this recipe gluten-free?

You can make it gluten-free by swapping out panko breadcrumbs for gluten-free breadcrumbs or crushed gluten-free crackers. Everything else is naturally gluten-free.
Can I prepare the filling ahead of time?

Yes! Feel free to cook the filling a day ahead and store it in the fridge. When ready, roast the squash and then stuff and bake as usual—the flavors will even deepen overnight.
What if I don’t have fresh herbs?

Dried herbs can substitute in a pinch: use about one-third the amount of dried sage and thyme since they’re more concentrated. Fresh herbs just add that extra brightness, but dried work fine.

Final Thoughts

This Stuffed Acorn Squash with Turkey, Apples, Cranberries, and Pecans Recipe has become one of my all-time favorites for cooler months. It’s cozy without being heavy, and the flavors just feel like a celebration of autumn. I hope you give it a try—you’ll enjoy the warm layers of flavor and the little unexpected bites of sweetness and crunch. Trust me, once you make this, it’ll be requested at your table over and over again!