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Turkey and Cranberry Stuffed Acorn Squash Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.4 from 63 reviews
  • Author: Kimberly
  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Baking
  • Cuisine: American
  • Diet: Low Fat

Description

A hearty and flavorful dish featuring roasted acorn squash halves filled with a savory mixture of lean ground turkey, dried cranberries, herbs, and breadcrumbs or quinoa. This turkey and cranberry stuffed acorn squash combines sweet, savory, and herbaceous notes, making it a perfect nutritious meal for fall or anytime comfort food.

Ingredients

Squash

  • 2 medium acorn squashes
  • 1 tbsp olive oil (for brushing)
  • Salt and pepper to taste (for sprinkling)

Stuffing

  • 1 pound lean ground turkey
  • 1/2 cup dried cranberries
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1/4 cup breadcrumbs or cooked quinoa
  • 1 tbsp olive oil (for sautéing)
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • Salt and pepper to taste
  • Optional: 1/4 cup grated Parmesan cheese

Instructions

  1. Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for roasting the acorn squash halves.
  2. Prepare Squash: Cut each acorn squash in half lengthwise and scoop out the seeds carefully to create boats for the stuffing.
  3. Season Squash: Brush the inside of each squash half with olive oil and sprinkle with salt and pepper to enhance flavor and aid roasting.
  4. Roast Squash: Place the squash halves cut-side down on a baking sheet and bake for 20 minutes until they start to soften.
  5. Sauté Aromatics: While squash roasts, heat olive oil in a large skillet over medium heat. Add chopped onion and sauté until translucent, about 5 minutes.
  6. Add Garlic: Stir in minced garlic and continue cooking for another minute until fragrant.
  7. Cook Turkey: Add ground turkey to the skillet and break it up with a spatula as it cooks until almost fully browned.
  8. Season Meat: Once the turkey is nearly cooked, add dried thyme, rosemary, salt, and pepper to infuse herbal flavor.
  9. Add Cranberries and Breadcrumbs: Stir in dried cranberries and breadcrumbs or cooked quinoa, cooking for an additional 2-3 minutes to combine flavors and bind the mixture.
  10. Prepare Squash for Stuffing: Remove the squash halves from the oven and carefully flip them cut side up to hold the filling.
  11. Stuff Squash: Divide the turkey mixture evenly among the four squash halves, packing the filling gently.
  12. Add Cheese (Optional): Sprinkle grated Parmesan cheese over the tops of each stuffed squash half if desired for a savory crust.
  13. Final Bake: Return the stuffed squash halves to the oven and bake for another 15-20 minutes, until the squash is tender throughout and the cheese is golden and bubbly if used.
  14. Serve: Remove from oven, let cool slightly, then serve hot and enjoy this comforting, nutritious dish.

Notes

  • Breadcrumbs can be substituted with cooked quinoa for a gluten-free option.
  • Adjust seasoning with salt and pepper according to taste preferences.
  • Parmesan cheese is optional but adds a nice savory finish.
  • Acorn squash can be replaced with other winter squashes like delicata or kabocha.
  • This dish pairs well with a simple green salad or steamed vegetables for a complete meal.

Find it online: https://slsrecipes.com/turkey-and-cranberry-stuffed-acorn-squash-recipe/