Name: Stuffed Acorn Squash with Ground Turkey, Apples, Cranberries, and Pecan Topping 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· 4.6 from 25 reviews

If you’re looking for a cozy, flavorful, and downright delightful meal that screams fall comfort, you’re going to love this Stuffed Acorn Squash with Ground Turkey, Apples, Cranberries, and Pecan Topping Recipe. The way the savory turkey mingles with the sweet apples and tart cranberries, all nestled inside roasted acorn squash, is nothing short of magical. Trust me, once you try this, it might just become your new favorite autumn dinner — and I can’t wait to share it with you!

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Why This Recipe Works

Perfect Flavor Balance: Sweet apples and tart cranberries brighten up the rich ground turkey, creating layers of flavor in every bite.
Textural Contrast: Crunchy pecan topping and tender roasted acorn squash make this dish wonderfully satisfying.
Easy Assembly: Simple prep and straightforward steps make this an achievable weeknight meal or special occasion star.
Nutritionally Balanced: Featuring lean protein, veggies, and nuts – you get a hearty, well-rounded dish that’ll fuel you happily.

Stuffed Acorn Squash with Ground Turkey, Apples, Cranberries, Pecan Topping, autumn healthy dinner - 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

Every ingredient in this Stuffed Acorn Squash with Ground Turkey, Apples, Cranberries, and Pecan Topping Recipe isn’t just tasty — it plays a crucial role in flavor, texture, and nutrition. Shopping tip: pick fresh acorn squash with unblemished skin and firm flesh to ensure roasting heaven!

Stuffed Acorn Squash with Ground Turkey, Apples, Cranberries, Pecan Topping, autumn healthy dinner - Flat lay of two acorn squash halved with vibrant orange flesh, a handful of chopped green fresh sage leaves, sprigs of thyme with tiny green leaves, a small pile of chopped yellow onion, two peeled garlic cloves, diced red apple pieces, a scattering of bright red dried cranberries, a cluster of chopped brown pecans, and a small mound of grated pale parmesan cheese, all beautifully arranged on a white marble surface, photo taken with an iphone --ar 2:3 --v 7

Acorn Squash: Its natural sweetness and sturdy shape make it perfect for roasting and stuffing.
Ground Turkey: Lean protein that absorbs spices and offers a gentle base for the mix.
Apple: Adds a crisp, sweet counterpoint that balances savory turkey wonderfully.
Dried Cranberries: Little bursts of tartness that brighten each mouthful.
Pecans: Crunchy texture and nutty flavor, also boost the topping’s appeal.
Yellow Onion & Garlic: Flavor foundations that deepen the filling’s savory profile.
Fresh Sage & Thyme: Classic fall herbs that lift the dish with fragrant warmth.
Panko Breadcrumbs: Light and crispy, they create the perfect golden crust.
Parmesan Cheese: Adds salty richness and helps brown the topping beautifully.
Olive Oil, Salt & Pepper: Essential for roasting and seasoning to taste.

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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.

Make It Your Way

I love tweaking this Stuffed Acorn Squash with Ground Turkey, Apples, Cranberries, and Pecan Topping Recipe depending on the season or what’s in my pantry. Feel free to swap or add your favorite ingredients — the base is flexible and forgiving!

Variation: Sometimes I use ground chicken instead of turkey — it’s just as tasty and even more budget-friendly.
Diet-Friendly Switch: To keep this paleo or gluten-free, swap panko breadcrumbs with almond flour or crushed pork rinds for the topping.
Seasonal Twist: In winter, I add a dash of cinnamon and nutmeg for a cozy, warm spice boost.
Extra Veggies: Feel free to toss in diced celery or mushrooms to pump up the veggie content.

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

Step 1: Roast Your Acorn Squash

First things first — let’s prep the squash. Slice each acorn squash in half from stem to tip, then scoop out those seeds and stringy bits (don’t toss the seeds; you can roast those later for a snack!). To help them sit nice and flat on the pan, carve a small slice off the rounded bottom of each half. Place flesh-side up on a baking sheet, drizzle with half the olive oil, then sprinkle with salt and pepper. Pop them in the oven at 400°F for about 30 minutes. You want the flesh softening but still firm enough to hold the filling.

Step 2: Cook the Flavorful Filling

While your squash is roasting away, let’s get started on that tasty filling. Heat the remaining olive oil in a skillet over medium-high heat. Toss in the onion first, cooking it until it’s translucent (around 2-3 minutes), then add garlic until fragrant — be careful not to burn it, just about 30 seconds will do. Then, in goes the ground turkey — season with salt and pepper and cook until it’s no longer pink, breaking it up as it cooks. Now it’s time for the star players: diced apples, fresh sage, and thyme. Let them soften for about 3 minutes so those flavors can mingle. Finally, stir in the dried cranberries and pecans. Take a quick taste and add extra seasoning if you think it needs it!

Step 3: Stuff and Top Your Squash

Once the squash halves are nicely roasted, spoon the turkey-apple mixture evenly into each one. Then sprinkle the parmesan and panko breadcrumb mixture right on top – this blend will bake into a crisp, golden topping that contrasts perfectly with the tender squash and filling.

Step 4: Bake to Perfection

Pop your stuffed squash back into the 400°F oven and bake for another 15 minutes or until you see that pecan-breadcrumb topping turn golden brown. That crunchy, cheesy top is what dreams are made of! When ready, let it cool for a couple of minutes — it’ll be piping hot.

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Tips from My Kitchen

Even Roasting: Make sure to slice a flat edge on the squash halves so they don’t wobble while roasting — it helps them cook evenly and prevents spills.
Flavor Boosting: Fresh herbs like sage and thyme really make this dish taste homemade and special. Don’t skip these!
Topping Texture: Mixing pecans with panko and parmesan gives you that perfect mix of crunch and cheesy richness—try not to skimp on the pecans.
Prevent Sogginess: Let the squash cool just a bit before serving to avoid the filling getting too watery inside.

How to Serve Stuffed Acorn Squash with Ground Turkey, Apples, Cranberries, and Pecan Topping Recipe

Stuffed Acorn Squash with Ground Turkey, Apples, Cranberries, Pecan Topping, autumn healthy dinner - The image shows three stuffed squash halves placed on a metal tray over a white marbled surface. Each squash is an outer green shell with a bright yellow interior base layer. On top of this, there is a thick layer of crumbly, toasted breadcrumbs mixed with small browned pieces of filling, which is dark brown and looks textured. Scattered throughout the filling are small, wrinkled red berries and garnished with fresh green herb leaves. The dish has a rough, toasted texture and a warm, inviting color palette of yellow, brown, red, and green. photo taken with an iphone --ar 2:3 --v 7

Garnishes

I love sprinkling freshly chopped parsley or a little extra thyme leaves over the finished dish—it adds a pop of color and fresh herbal aroma. A light drizzle of good-quality olive oil right before serving never hurts either, to keep things luscious.

Side Dishes

This recipe shines on its own, but if you want sides, a crisp green salad with a tangy vinaigrette pairs beautifully. Sometimes I whip up roasted brussels sprouts or a simple quinoa pilaf to round out the meal.

Creative Ways to Present

For a dinner party, I’ve hollowed out smaller acorn squash and stuffed them individually — it makes a fabulous rustic centerpiece. You could even top with crumbled goat cheese or a drizzle of maple syrup for something extra special.

Make Ahead and Storage

Storing Leftovers

Leftovers keep well in an airtight container in the fridge for up to 3 days. I usually reheat mine in the oven to maintain that crunchy pecan topping instead of the microwave, which can make it soggy.

Freezing

If you want to freeze this Stuffed Acorn Squash with Ground Turkey, Apples, Cranberries, and Pecan Topping Recipe, it’s best to freeze the filling and squash separately. Freeze the roasted squash halves and cooked filling in sealed containers or bags for up to 2 months. Thaw overnight before assembling and baking.

Reheating

To keep that topping crispy, I reheat in a 350°F oven for about 15 minutes until everything’s warmed through. This keeps the texture and flavor spot on.

FAQs

Can I make this Stuffed Acorn Squash with Ground Turkey, Apples, Cranberries, and Pecan Topping Recipe vegetarian?

Absolutely! Swap ground turkey for cooked lentils, quinoa, or a hearty vegetarian crumble. To boost the flavor, add extra herbs and maybe a splash of soy sauce or tamari for umami richness.
What if I can’t find acorn squash?

Butternut squash or delicata squash makes a great substitute. Delicata has thinner skin and roasts quickly, and butternut will add a slightly different sweetness but still complements the filling beautifully.
Can I prepare this recipe ahead of time?

Yes! You can roast the squash and prepare the filling in advance. Just assemble and bake when you’re ready, which is perfect for a stress-free dinner.
How can I make the pecan topping extra crunchy?

Toast the chopped pecans lightly in a dry skillet before mixing with the panko and parmesan. This step brings out their nutty flavor and adds an irresistible crunch!
Is this recipe kid-friendly?

Absolutely! The mild, slightly sweet filling is usually a winner with kids, especially if you chop apples smaller, so they blend in nicely.

Final Thoughts

This Stuffed Acorn Squash with Ground Turkey, Apples, Cranberries, and Pecan Topping Recipe holds a special place in my heart for those crisp evenings when I want something warm, nourishing, and a little fancy without the fuss. It’s one of those dishes that feels like a warm hug on a plate, and I hope you’ll enjoy making and sharing it as much as I do. Give it a try—you might just find yourself making it again and again!