Turkey Stuffed Acorn Squash (Print version)

Roasted squash filled with seasoned turkey, vegetables, and warm spices for a satisfying 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)

# Method:

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 sweet roasted squash creates a perfect edible vessel for the savory filling
  • Everything cooks in one pan, making cleanup surprisingly simple
  • It looks impressive but comes together in under an hour and ten minutes
02 -
  • Overfilling the squash can cause the filling to spill onto the baking sheet
  • Let the squash cool for just 5 minutes after roasting before filling to avoid burning your fingers
  • The filling can be made ahead and refrigerated for up to 2 days
03 -
  • Choose squash that sit flat without wobbling for the easiest filling
  • Use an ice cream scoop for evenly portioned filling in each half
  • Brush the exposed squash flesh with oil again after filling to prevent drying

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