Description
This Stuffed Acorn Squash recipe features tender roasted acorn squash halves filled with a savory mixture of ground turkey, apples, fresh herbs, cranberries, and pecans, topped with parmesan cheese and crunchy breadcrumbs for a delicious and comforting meal perfect for fall or any time you crave a wholesome dinner.
Ingredients
Scale
Acorn Squash
- 2 small acorn squash, cut in half
- 2 tablespoons olive oil
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Filling
- 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
Instructions
- Preheat the Oven: Preheat your oven to 400°F to prepare for roasting the acorn squash.
- Prepare the Squash: Cut each acorn squash in half from stem to tip, scoop out the seeds and stringy flesh, then shave a small section off the back so each half sits flat on the baking sheet.
- Roast the Squash: Place the squash halves flesh-side up on a baking sheet. Drizzle with 2 tablespoons of olive oil, season with salt and pepper, and roast in the oven for 30 minutes until tender.
- Cook the Filling Aromatics: While the squash roasts, heat the remaining 2 tablespoons of olive oil in a skillet over medium-high heat. Add chopped onion and cook for 2-3 minutes until soft. Add minced garlic and cook for about 30 seconds until fragrant.
- Cook the Turkey: Add ground turkey to the skillet, season with salt and pepper, and cook until fully browned and cooked through.
- Add Fruits and Herbs: Stir in the chopped apple, minced sage, and thyme. Cook for about 3 minutes until the apples start to soften.
- Add Cranberries and Pecans: Mix in dried cranberries and chopped pecans, then adjust the seasoning with salt and pepper as needed.
- Stuff the Squash: Spoon the turkey mixture evenly into the roasted acorn squash halves. Sprinkle the tops with freshly grated parmesan cheese and Panko breadcrumbs.
- Bake Until Golden: Return the stuffed squash to the oven and bake for an additional 15 minutes until the topping is golden and crispy.
- Serve: Remove from oven and let cool slightly before serving. Enjoy your savory stuffed acorn squash!
Notes
- You can substitute ground turkey with ground chicken or pork if preferred.
- For a vegetarian version, replace the meat with cooked lentils or a mix of sautéed mushrooms and walnuts.
- If fresh herbs are unavailable, use 1 teaspoon dried sage and 1/2 teaspoon dried thyme instead.
- Panko breadcrumbs can be replaced with gluten-free breadcrumbs if needed for gluten-free diets.
- Adding a splash of apple cider vinegar to the filling can enhance the sweetness and balance flavors.
- To save time, you can prepare the filling ahead and refrigerate until ready to stuff and bake.
Nutrition
- Serving Size: 1 stuffed acorn squash half
- Calories: 420 kcal
- Sugar: 10 g
- Sodium: 350 mg
- Fat: 22 g
- Saturated Fat: 5 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 6 g
- Protein: 27 g
- Cholesterol: 70 mg
