Description
A delicious and hearty stuffed acorn squash recipe featuring ground turkey, apples, cranberries, and pecans, topped with parmesan cheese and crispy breadcrumbs. Perfect as a savory main course for a comforting meal.
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 Oven: Preheat your oven to 400°F to prepare for roasting the squash.
- Prepare Squash: Cut each acorn squash in half from the stem to tip. Scoop out the seeds and stringy flesh, then shave a small flat section on the back of each half so they sit evenly on the baking sheet.
- Season and Roast Squash: Place the squash halves flesh-side up on a baking sheet. Drizzle with 2 tablespoons of olive oil and season with salt and pepper. Roast in the oven for 30 minutes until tender.
- Cook Filling Base: While the squash cooks, heat 2 tablespoons of olive oil in a skillet over medium-high heat. Add the chopped onion and sauté for 2-3 minutes until softened.
- Add Garlic and Turkey: Stir in the minced garlic and cook for about 30 seconds until fragrant. Add the ground turkey, season with salt and pepper, and cook until the turkey is fully browned and cooked through.
- Add Apples and Herbs: Mix in the chopped apple, fresh sage, and thyme. Cook the mixture for about 3 minutes until the apples begin to soften.
- Incorporate Cranberries and Pecans: Stir in the dried cranberries and chopped pecans. Adjust seasoning with salt and pepper to taste, then remove the skillet from heat.
- Fill Squash: Spoon the turkey and apple filling evenly into the roasted acorn squash halves. Sprinkle the top with freshly grated parmesan cheese and Panko breadcrumbs.
- Final Bake: Return the filled squash to the oven and bake for an additional 15 minutes, or until the topping turns golden brown and crispy.
- Serve: Remove from the oven and serve warm. Enjoy this hearty and flavorful stuffed acorn squash dish!
Notes
- You can substitute ground turkey with ground chicken or pork if preferred.
- For a vegetarian version, replace ground turkey with cooked lentils or a meat substitute and omit parmesan to keep it vegetarian or use a vegan cheese alternative.
- If Panko breadcrumbs are unavailable, use regular breadcrumbs or crushed nuts for crunch.
- The apples add sweetness and moisture but can be replaced with pears for a different flavor.
- Fresh herbs can be substituted with dried herbs; use about one-third the amount if dried.
- To reduce fat, use less olive oil or a cooking spray for sautéing.
Nutrition
- Serving Size: 1 stuffed squash half
- Calories: 420 kcal
- Sugar: 10 g
- Sodium: 370 mg
- Fat: 18 g
- Saturated Fat: 4 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 6 g
- Protein: 28 g
- Cholesterol: 65 mg
