Turkey Stuffed Acorn Squash (Print)
Tender roasted squash halves brimming with savory turkey, vegetables, and aromatic spices for a satisfying autumn meal.
# Ingredient List:
→ 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)
# How-To Steps:
01 - Preheat oven to 400°F. Line baking sheet with parchment paper.
02 - Brush cut sides of acorn squash halves with olive oil and season with salt and pepper. Place cut side down on prepared baking sheet.
03 - Roast squash for 30-35 minutes until tender when pierced with a fork.
04 - Heat large skillet over medium heat with olive oil. Add onion, garlic, celery, and carrot. Sauté 3-4 minutes until softened.
05 - Add ground turkey to skillet and cook, breaking up with spoon, until no longer pink.
06 - Stir in diced apple, spinach, sage, thyme, paprika, cinnamon, and chicken broth. Cook 4-5 minutes until liquid mostly evaporated. Season with salt and pepper.
07 - Remove squash from oven and carefully turn cut side up. Fill each half with turkey mixture, mounding slightly.
08 - Sprinkle Parmesan cheese over top if using. Return to oven and bake 10-12 minutes until tops are golden and cheese is melted.
09 - Garnish with chopped parsley and serve hot.
# Expert Suggestions:
01 -
- The way the roasted squash naturally cradles all that savory filling makes it feel like something special without any fancy plating tricks
- Its one of those rare meals that feels indulgent but somehow still leaves you feeling light and satisfied
02 -
- Dont rush the initial roasting of the squash, undercooked squash has this weird squeaky texture that no amount of filling can fix
- The cinnamon might seem strange in a savory dish but trust the process, it makes the whole kitchen smell incredible and creates this subtle warmth people cant quite identify
03 -
- Use a melon baller or small cookie scoop to remove the seeds from the squash, its so much easier than a spoon and leaves the flesh intact
- If your squash wobbles on the baking sheet, slice a tiny strip off the bottom rounded part to create a flat base